- 2 ¼ cups (550 mL) whole barley flour
- 2 tsp (10 mL) baking soda
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 mL) cinnamon
- ½ tsp (2 mL) salt
- ¾ cup (175 mL) butter or margarine, softened
- 1 ¼ cup (300 mL) granulated sugar, divided
- 1 egg
- ¼ cup (50 mL) molasses
In a medium bowl, combine flour, baking soda, ginger, cinnamon and salt. In a large mixing bowl, beat butter or margarine until creamy. Gradually beat in 1 cup (250 mL) sugar. Beat in egg and molasses. Gradually stir in flour mixture and continue mixing until a soft dough forms. Shape dough into 1 inch (2.5 cm) balls. Place remaining sugar in a small soup bowl and roll each ball until coated with sugar. Place balls 2 inches (5 cm) apart on an ungreased baking sheet. Bake at 350°F (180°C) for 10 to 12 minutes or until tops are rounded and slightly cracked. Remove from oven and let set 3 minutes and then remove to racks to cool.
Makes about 4 dozen (48) cookies.
Nutritional Information (per cookie): Calories: 70; Protein: 0.2 g; Carbohydrate: 10 g; Fibre: 1 g; Sugars: 6 g; Fat: 4 g; Saturated Fat: 2 g; Trans Fat: 0.1 g; Cholesterol: 12 mg; Sodium: 104 mg; Potassium: 28 mg
These are fabulous! Slightly chewy and full of ginger and molasses flavor. You can substitute oil for the butter; I used safflower oil with no problem. I ground my flour from my sack of hulled barley, and I have used sprouted barley as well. This recipe is a keeper.