The invention relates to a barley flour biscuit with yellow mushroom extractive for enhancing immune function. The biscuit is obtained by mixing raw materials evenly, baking for 5 to 50 minutes at the temperature ranging from 70 to 250 DEG C, and packaging 2 biscuits in each bag. Each biscuit is 12 g in weight. The raw materials include, by weight: 0.5 to 20 parts of yellow mushroom extractive, 80 to 95 parts of barley flour, 1.0 to 15 parts of onion powder, 10 to 20 parts of yak milk powder, 0.5 to 15 parts of linseed oil, 0.2 to 2.0 parts of salt, 0.2 to 2.5 parts of sodium bicarbonate, and 80 to 150 parts of water. The barley flour biscuit combines advantages with Tibetan Plateau yellow mushroom and barley and is crisp in taste and reasonable in nutrition, and a function of enhancing immune function is provided; the biscuit can serve as a healthy food for enhancing immune function, and also can serve as a snack or a leisure food.