Thursday, March 28, 2013

Rye and Barley Ginger snaps!

  I have another friend with weird allergies... The only grain she's ok with is Rye.. Barley's a close second and I whipped up these cookies for her tonight.
    ... They have a heavier texture, kinda like whole wheat flour. Not as good as regular flour, but were better than I expected :)   They are adapted from Cravinggreens.   I talked to her 2 days later and her 16-year-old son had eaten them all, darn kid :)

2 cups whole-grain rye flour
1/3 cup barley flour
1 1/2 tsp baking soda
2 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp sea salt
8 tbsp unsalted butter (1 stick), softened
1/2 cup white sugar
1/2 cup molasses
1 large egg
1 tsp pure vanilla extract

Mix all the dry ingredients,   Mix all the wet ingredients...  Mix both together well, then cover and chill for 2 hours in the fridge or 25 minutes in the freezer.   
        Roll into 1-Tablespoon size balls, Dip the top of it in sugar and put it (sugar side up) on a greased baking sheet. Use a fork to press it 1/3"-1/2" flat.  Bake in a 350 degree, preheated oven for 11 minutes. Transfer to a cooling rack and enjoy!

 Made 20 cookies

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