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Ginger Malt Cookies

Ginger Malt Cookies
YIELDS
40 servings

Instead of using molasses to flavour these ginger cookies – I’ve used barley malt syrup. Malted barley is a major ingredient to make beer while barley malt syrup is a sweetener with a great earthy flavour. It gives these cookies an amazing taste and texture! Look for barley malt syrup in health food stores and some bulk stores.

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Ingredients

1 ½
cup flour (375 ml)
1
tsp baking soda (5 ml)
½
tsp ground allspice (2 ml)
1
tsp ground cinnamon (5 ml)
1 ½
tsp ground ginger (7 ml)
pinch of salt
7
Tbsp butter, softened (105 ml)
cup packed brown sugar (75 ml)
½
cup barley malt syrup (125 ml)
2
tsp vanilla extract (10 ml)
¼
cup coarse granulated sugar, to sprinkle on top of the cookie before baking (60 ml)
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Directions

Step 1

Sift flour, baking soda, allspice, cinnamon, ginger and salt into a medium bowl. Combine the butter, brown sugar and barley malt syrup, and vanilla in a large bowl with a wooden spoon. Add the flour mixture and stir until incorporated. Lightly knead the dough to bring it together if needed. Form the dough into a flat rectangle and wrap in plastic. (This will make it easier to roll out the dough. Refrigerate dough for 30 minutes.

Step 2

Preheat oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper. If using one baking sheet, bake the cookies in batches.

Step 3

Cut the dough in half so it is easier to roll. On a lightly floured surface, roll it out 1/4-inch thick. Using a 2-inch or 3-inch cookie cutter, cut out as many cookies as you can. Place them on a parchment-lined baking sheet. Repeat process with the remaining half of dough. Reroll the remaining dough and cut out the remaining cookies. Refrigerate the dough if hard to work with.

Step 4

Sprinkle some coarse sugar on top of each cookie. Bake cookies in the middle rack of the oven. If you are baking 2 trays of cookies at the same time, shift pans halfway during the cooking time so cookies brown evenly. Bake the cookies until crisp and golden brown, about 8 to 10 minutes.

Step 5

Using a metal spatula, transfer the cookies onto a rack to cool. Serve. Makes about 40 to 50 cookies depending on the size of the cookie cutter.

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