Super Barley Gingerbread Cookies

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.