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Barley Gingersnaps

Ingredients

  • 1 cup sugar
  • 2/3 cup butter
  • 1 egg
  • 1 Tbsp barley malt syrup
  • 3 Tbsp molasses
  • 1 cup barley flour
  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp EACH cloves, ginger and cinnamon
  • 1/2 tsp salt

Directions

  1. Cream together sugar, butter and egg
  2. Add molasses and barley malt and mix well
  3. Sift together flours, soda and spices and stir into creamed mixture
  4. Roll dough into balls, and then roll balls in sugar and place on ungreased cookie sheets
  5. Bake in a preheated 350F oven for 10-12 minutes, or until they start to colour around the edges.

Makes about 3 dozen, but they won't last long!

  
         

 
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