Cookies

Rye + Vanilla Butter Cookies


Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies. Another bust week ahead. Time racing by on this and that. Let’s take a breather and make some cookies. Some simple unassuming cookies that bring a moment of quiet pleasure all week long. These gloriously buttery cookies are made nutty and flavourful with a little rye flour and vanilla. The good stuff though. Bringing that rich vanilla flavour to the party. To give them a bit of razzle dazzle we’re rolling sugar on the outside. The best thing is they’re dead easy to make. Just throw everything in the food processor. There’s a bit of faffing around with the sugar but it’s the work of a few moments. Then you’r free and clear to put the jug on and wait.

 

Put the flours, sugar, butter and vanilla seeds into the bowl of a food processor.

Pulse until an even dough forms. If your butter is cold this will take a while longer.

Divide the dough into two even pieces and form them into logs about 2 inches in diameter. Wrap them in plastic wrap and chill in the fridge for at least an hour.

Heat the oven to 190C (375F). Unwrap your logs and brush them with beaten egg. I know it’s a bit of a sticky mess.

Roll each log generously with large crystal sugar. Anything from regular granulated to coffee crystals will work. Chunky raw sugar is ideal.

When the sugar is stuck on gently give the logs another quick roll on the bench to press the crystals in well so they don’t fall off.

Cut the logs into 1cm (generous 1/3 inch) slices and lay them onto baking sheets lined with baking paper. Leave a little room for spreading.

Bake for 15 to 20 minutes until the cookies are lightly browned and fragrant. They should be golden on the bottom when you turn one over to check. I err on the side of baking longer to get as much butter flavour as possible.

Transfer the cookies to a wire rack to cool completely – they will crisp up further as they cool.

Enjoy with a hot drink and a spot of peace and quiet.

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Rye + Vanilla Butter Cookies


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 2 hours | Difficulty : Easy

Makes : 30 to 40 small cookies

Buttery shortbread style cookies flavoured with nutty rye and aromatic vanilla topped with a crunchy coating.

Ingredients:

  • 1 + 1/2 cups less 1 tablespoon (200 grams) all purpose flour
  • 1/3  (50 grams) rye flour
  • 1/3 cup (75 grams) sugar
  • 7 ounces (200 grams) salted butter, diced
  • seeds of a vanilla bean
  • lightly beaten egg and large crystal sugar for coating

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food processor or standing electric mixer
  • Cookie sheets lined with baking paper
  • Rolling pin

Directions:

Put the flours, sugar, butter and vanilla seeds into the bowl of a food processor.

Pulse until an even dough forms. If your butter is cold this will take a while longer.

Divide the dough into two even pieces and form them into logs about 2 inches in diameter. Wrap them in plastic wrap and chill in the fridge for at least an hour.

Heat the oven to 190C (375F). Unwrap your logs and brush them with beaten egg. I know it’s a bit of a sticky mess.

Roll each log generously with large crystal sugar. Anything from regular granulated to coffee crystals will work. Chunky raw sugar is ideal.

When the sugar is stuck on gently give the logs another quick roll on the bench to press the crystals in well so they don’t fall off.

Cut the logs into 1cm (generous 1/3 inch) slices and lay them onto baking sheets lined with baking paper. Leave a little room for spreading.

Bake for 15 to 20 minutes until the cookies are lightly browned and fragrant. They should be golden on the bottom when you turn one over to check. I err on the side of baking longer to get as much butter flavour as possible.

Transfer the cookies to a wire rack to cool completely – they will crisp up further as they cool.

Enjoy with a hot drink and a spot of peace and quiet.

Cook’s Notes:

  • Rye is also a great partner for dar chocolate. Once the dough is mixed quickly knead in 4 ounces of shaved dark chocolate.
  • Experiment with other flours to add a different flavour and texture – try buckwheat, oat or teff perhaps.

 – These cookies will keep in an airtight container at room temperature for up to two weeks – 

Adapted from Scandinavian Baking by Trine Hahnemann.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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