Rye shortbread cookies are my children’s favourite cookies; they disappear so quickly. I appreciate them for how easy and quick they are to make, as well as for the addition of rye flour. The girls fill them themselves with their favourite jam, and because rye flour has a slightly nutty flavour, they are also delicious with chocolate spread or peanut butter.
Makes approximately 20 individual cookies.
Ingredients for the rye shortbread cookies:
- 160 g light rye flour
- 1 teaspoon baking powder
- 100 g butter, cold
- 70 g light or dark brown sugar
- 1 egg
For filling:
- your favourite jam
Add the butter to the rye flour and quickly chop together with a knife until the mixture resembles breadcrumbs. Add the remaining ingredients and quickly knead into a dough (the dough can also be made in a food processor).
Shape the dough into small balls (somewhere between the size of a hazelnut and a walnut) and place them well apart on a baking tray lined with baking parchment. Flatten them with a fork, creating a pattern on the cookies.
Bake the rye shortbread cookies at 190ºC for approximately 15 minutes or longer, until golden brown. Remove from the oven and leave to cool on a wire rack.
Sandwich the cookies together with your favourite jam and serve with a glass of milk.
Enjoy!
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