Barley malt gives these cookies a pleasantly subtle, molasses-like flavor while cinnamon and coriander give a refreshing twist to the usual gingery cookies.
Special Diets:
Ingredients
Method
Combine oil, rice syrup, barley malt, 1/4 cup water, and orange and vanilla extracts in a medium sized bowl.
Stir in the salt, baking soda, cinnamon and coriander.
Combine flour and coconut in a separate bowl, then gradually add to the liquid mixture and stir to combine.
The dough should form a mass that pulls away from the sides of the bowl.
Add more flour if necessary.
Cover the bowl and chill at least 3 hours, or overnight.
Preheat oven to 350°F.
Roll out dough 1/4- to 1/2-inch thick on a floured cutting board.
Cut dough with cookie cutters that have been dipped in flour to prevent sticking.
Transfer cookies to an oiled cookie sheet.
Press together remaining scraps of dough and roll out again to cut more cookies.
Bake for 10 to 15 minutes, or until bottoms are golden. Transfer to a wire rack to cool.
Nutritional Info
Serving Size
2 cookies
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.