These Super Barley Gingerbread Cookies bring a wholesome twist to a festive favourite. Made with nutritious BARLEYMAX® Super Barley flour with a soft, gently spiced bite, each cookie delivers naturally higher levels of fibre to help support every day gut health. With warm notes of ginger, cinnamon and molasses, this recipe is perfect for festive baking, family fun or a simple feel-good treat.

Serves: 25 cookies | Total Time: 40-50 minutes

Ingredients

Dry Ingredients

• 2 ¼ cups BARLEYMAX® Super Barley flour
• 1 tsp baking soda
• 3 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• ¼ tsp fine sea salt
• ¼ tsp xanthan gum

Wet Ingredients

• ½ cup butter, softened
• 1 cup packed light brown sugar 
• ¼ cup blackstrap molasses
• ¼ cup milk, room temperature 
• 1 tsp vanilla extract

To Finish

• Icing sugar for dusting

Method

1. Whisk the Super Barley flour, baking soda, ginger, cinnamon, cloves, salt, and xanthan gum in a large bowl.
2. Cream the butter and brown sugar in a separate bowl until smooth and fluffy.
3. Add the molasses, milk, and vanilla. Mix until combined.
4. Add the dry ingredients to the wet ingredients. Mix until a soft dough forms. 
5. If the dough feels sticky, refrigerate it for about 10 minutes. Note. You can chill the unshaped dough for longer. If it becomes too firm, let it soften at room temperature, add a little milk if needed, then gently work the dough until smooth and easy to roll.
6. Preheat the oven to 350°F or 175°C. Line baking trays with baking paper.
7. Place the dough between two sheets of baking paper. Roll it to about 8 mm thickness.
8. Remove the top sheet and cut out shapes. Transfer the shapes to the prepared trays.
9. Bake for 8 to 10 minutes until the edges look set.
10. Cool completely, then dust lightly with icing sugar.

Recipe and image kindly provided by Elevate Food Co.