September 7, 2015
Elsa's Rye Cookies, gently spiced with ginger and cinnamon, combines with earthy rye flour to create a bite-sized biscuit easy to serve as a savoury accompaniment. With very little sugar, dab a bit of salty butter or creamy cheese and offer it with a green salad. Or for a slight pick-me-up in the afternoon, these Rye Cookies satisfy without too much sweetness. You'll be delighted by their pleasant and intriguing flavour. Have you ever baked Rye Cookies before? Tell me in the comment section below.
Thank you Food 52 for posting this recipe. You can find the original post here.
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Makes 60 cookies
Grams
Ounces
Volume
Dry ingredients. Getting started.
The egg and honey combine in mise en place.
The butter and flour before it’s cut.
The butter and flour after it’s cut.
Adding the egg to the butter and rye flour.
Kneading the cookie dough. Watching it take shape.
The fresh cookie dough cut in half.
Cookie dough formed into logs and rolled in plastic.
The cookie dough cut into slices.
The cut cookie slices on their baking sheet.
Rye cookies warm out of the oven.
Elsa’s Rye Cookies: The Finer Cookie.
Makes 60 cookies
Dry ingredients. Getting started.
The egg and honey combine in mise en place.
The butter and flour before it’s cut.
The butter and flour after it’s cut.
Adding the egg to the butter and rye flour.
Kneading the cookie dough. Watching it take shape.
The fresh cookie dough cut in half.
Cookie dough formed into logs and rolled in plastic.
The cookie dough cut into slices.
The cut cookie slices on their baking sheet.
Rye cookies warm out of the oven.
Elsa’s Rye Cookies: The Finer Cookie.
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