Ingredients
- 2 eggs
- 1 cup (250 mL) sugar
- 1 ½ cups (375 ml) barley flakes
- ½ cup (125 mL) shredded unsweetened coconut
- ½ cup (125 mL) roasted, unsalted cashew pieces
- ¼ cup (60 mL) chopped candied ginger
- ½ tsp (2 mL) salt
Preheat oven to 350°F (180°C). Set racks to middle of the oven. Line two cookie sheets with aluminum foil. In a medium bowl, beat eggs with sugar until pale and foamy. Stir in barley flakes, coconut, cashews, ginger and salt until well coated. Let mixture rest for 10 minutes. Stir well. Drop rounded teaspoons of cookie dough onto ungreased foil, approximately 12 per sheet. Do not crowd cookies as they will spread while baking. Bake until golden around the edges, about 8 to 10 minutes. Remove aluminum foil, with cookies, from the cookie sheet and set aside to cool completely. Cookies will peel away from the foil once completely cooled. Re-line sheets with foil; spoon on remaining cookie dough. Bake and cool. Makes 48 2-inch (5 cm) cookies. Nutritional Information (per cookie): Calories: 47; Protein: 1 g; Carbohydrate: 8 g; Fibre: 1 g; Sugars: 5 g; Fat: 2 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 8 mg; Sodium: 29 mg; Potassium: 11 mg