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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 1/2 cup brown rice flour, approximately
- 1/2 cup whole barley flour, approximately
- 1/2 teaspoon blackstrap molasses
- water
Method
- Mix brown rice flour and whole barley flour.
- Add blackstrap molasses.
- Add enough water to make into a paste/ dough.
- Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs.
- Bake at 250°F (120°C) for about 2 hours for a rock hard cookie, and less for a slightly chewy one.