1/2 cup boiled water
1 cup unsalted butter, softened
1/2 cup shortening
2 1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/2 cup malted barley
1/2 cup white sugar
1/2 cup flaked coconut
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons lime oil
2/3 cup brown sugar
Preheat oven to 325 degrees F (165 degrees C). Grease 2 large baking pans. Stir together hot water and 1 cup of melted butter in small saucepan until butter is melted and liquid is evaporated. Remove from heat and add remaining butter, shortening, cinnamon, flour and barley. Stir just until dough forms. Kne at a slight speed and cut into approximately 3-inch-square squares. Spoon cinnamon mixture into prepared pans, then sprinkle with melted butter.
Bake in preheated oven for 30 minutes, or until golden.
In a small bowl combine confectioners' sugar and 1/2 teaspoon ground cinnamon.
Prepare the glaze by mixing together 0.3 cup brown sugar, 1/2 cup flour, baking powder, salt and lime oil. Stir until smooth.
To use: Pour desired amount of filling into a pastry bag fitted with a blade. Roll the pastry sheets to make bars, using biscuits as a form. Spread 1/2 of glaze mixture over each cookie; press biscuits with spoons. Within 2 inches of flattened cookies, roll several inches inward.