Elsa's Rye Cookie

Elsa’s Rye Cookie Recipe

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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Ingredients

  • ⅔ cup 80 grams 2.8 ounces bleached all purpose flour
  • 1½ cups 155.5 grams 5.5 ounces dark rye flour or light fine rye flour
  • ½-1 teaspoon ½-1 teaspoon ½-1 teaspoon salt (more salt will give them depth)
  • 1 teaspoon 1 teaspoon 1 teaspoon ground ginger
  • 1 teaspoon 1 teaspoon 1 teaspoon cinnamon
  • 2 teaspoons 2 teaspoons 2 teaspoons baking powder
  • ⅓ cup 2.3 ounces 2.3 ounces sugar
  • 1 ½ sticks or ¾ cup 170 grams 6 ounces cold butter, diced
  • 2 tablespoons 2 tablespoons 2 tablespoons honey
  • 1 1 1 large egg

Instructions

SPECIAL COOKIE EQUIPMENT

MISE EN PLACE FOR THE COOKIE DOUGH

  • See The Finer Cookie’s article on How to Mise en Place.
  • Combine the two flours with the salt, ginger, cinnamon, baking powder and sugar.
Dry ingredients. Getting started.
Dry ingredients. Getting started.
  • Measure and dice the butter and keep it refrigerated.
  • Crack the egg and add the honey in a separate bowl. Combine lightly and set aside.
The egg and honey combine in mise en place.
The egg and honey combine in mise en place.

MAKING THE COOKIE DOUGH

  • Cut the cold butter into the flour mixture with a pastry cutter, two knives or your fingers.
The butter and flour before it’s cut.
The butter and flour before it’s cut.
The butter and flour after it’s cut.
The butter and flour after it’s cut.
  • Add the egg and honey to the butter and flour.
Adding the egg to the butter and rye flour.
Adding the egg to the butter and rye flour.
  • Stir with the dough whisk until the dry ingredients are moist and just until the mixture is combined.
  • Knead lightly.
Kneading the cookie dough. Watching it take shape
Kneading the cookie dough. Watching it take shape
  • Cut the cookie dough in half
The fresh cookie dough cut in half.
The fresh cookie dough cut in half.
  • Roll each half into logs 1 1/4” in diameter. Wrap in plastic.
Cookie dough formed into logs and rolled in plastic.
Cookie dough formed into logs and rolled in plastic.
  • Refrigerate the dough for a couple of hours, until very firm.

BAKING THE RYE COOKIES

  • Preheat the oven to 350°F.
  • On a cutting surface, slice the logs into 3/8-inch-thick slices.
The cookie dough cut into slices.
The cookie dough cut into slices.
  • Place the slices on a greased or parchment-lined baking sheet.
The cut cookie slices on their baking sheet.
The cut cookie slices on their baking sheet.
  • Bake on the center oven rack for around 10-12 minutes.
Rye cookies warm out of the oven.
Rye cookies warm out of the oven.
Elsa’s Rye Cookies: The Finer Cookie.
Elsa’s Rye Cookies: The Finer Cookie.

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