question about barley malt syrup substitute

I am trying to make a cookie recipe which calls for 2 T of barley malt syrup. Can I use maple syrup as a substitute or should I use dark molasses? I am trying to bake oatmeal-cherry-pecan cookies.

You can use either, though if you go with molasses, use a tablespoon plus a teaspoon of molasses for two tablespoons of barley malt syrup.

According to the Cook's Thesaurus:

barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it's not as sweet as sugar or honey. It's mostly used to make beer, but it's also used to make breads or other baked goods. Substitutes: molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup

you could probably use dark corn syrup too.

I think molasses has a more bitter note that barley malt and would go with maple syrup if those were my choices.

Sorghum syrup is most likely your closest analogue. Don't know if you can find it in Chicago, but every good supermarket in KC has it.

Geo

Thanks for the advice.

Any homebrew shop will have malt syrup (aka liquid malt extract). If you're in Kildeer, Perfect Brewing in Libertyville shouldn't be too far away.

Perfect Brewing Supply
619 East Park Avenue, Libertyville
www.perfectbrewingsupply.com