2 cups water
1/4 cup white sugar
5 tablespoons butter
2 teaspoons vanilla extract
2/3 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup malted barley
In a large saucepan, boil water for 30 minutes. Boil sugar until light and fluffy. Stir in butter or margarine; heat until just warm. Remove from heat and whisk in vanilla. Stir in flour, baking soda, salt, barley and malted barley.
Drop dough by spoonfuls onto chilled, bored baking sheets. Bake for 25 to 30 minutes in the preheated oven. Cool, peel and square.
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