Rye Biscuits

    (11)
    30 minutes

    It might seem odd to use rye flour in a sweet biscuit but the taste is addictive! I usually make these at Christmas.


    11 people made this

    Ingredients
    Makes: 24 

    • 125g butter
    • 1/4 cup (50g) white sugar
    • 1/2 cup (50g) rye flour
    • 1 cup (125g) plain flour
    • 1/8 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 tablespoons water

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C.
    2. Cream together butter and sugar until light and fluffy. Stir in rye flour, plain flour, baking powder and salt. Mix well and add enough water to moisten dough.
    3. Roll out onto floured board. The thinner the dough, the crispier the biscuits will be. Cut into 6cm rounds using cutter or floured glass.
    4. Bake on ungreased baking tray until slightly brown.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (8)

    by
    10

    These were quite easy to make. I was a little confused at the rather odd measurement of 1/8 teaspoon baking powder. I simply used a pinch of it, the amount that fits between my finger and thumb. I beat the butter and sugar with a whisk by hand, as my appliance is broken, but then when the flour came into play, I switched to a spoon and then my hands, which worked well. I rolled the dough on my flour sprinkled counter and cut the cookies with a beer glass and they came out nice and thin. I must say, I loved the taste of the dough a lot, so I ate some of it. One problem really is the lack of a time frame, but I went with the regular 12 minutes most thin cookies need and that was fine. This is why I only rate 4 stars – the 1/8 teaspoon (which is technically almost un-measurable in this way), and the missing baking time. I just burned the lower sheet a little, because it wasn’t evident when looking at them from the top, that they were already done. Next time I will put them onto a higher rack in the oven and I’m sure they will be fine. They are awesome with milk, and I am sure they are great with coffee, tea, chocolate milk and the like as well. My man immediately loved them.  -  20 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    10

    This cookie was light and tasty. It reminded us of shortbread but with more flavor. We also tried putting frosting on them--they were tasty but best left undecorated. We'll definitely make these again.  -  17 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    7

    This surprisingly addictive cookie is light and crisp! It's fabulous dunked in coffe or hot chocolate. After sampling Pam's recipe, I had to make them myself! -Jessica Poskozim  -  30 Jan 2003  (Review from Allrecipes USA and Canada)

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