Description
This salted rye shortbread comes together with just 5 ingredients! The rye flour lends a nutty and earthy flavor while a sprinkle of flaky salt balances all of the flavors and enhances the sweetness. These shortbread cookies are equally delicious when made with vegan butter or standard unsalted butter depending on your dietary needs.
Ingredients
Units
Scale
- 50 grams granulated sugar
- 100 grams salted butter, softened to room temp
- 1 teaspoon vanilla extract
- 150 grams rye flour
- flaky sea salt, for sprinkling on top
Instructions
- In a stand mixer or with a hand mixer, cream the sugar and softened butter together until fluffy and the sugar has dissolved. This will take 2-3 minutes in a stand mixer on medium low speed. Mix in the vanilla. With the mixer on low, slowly add the flour. Stop the mixer once a crumbly dough forms.
- Dump out the dough onto a piece of parchment or plastic wrap. Using your hands, shape it into a log that is about 6 inches long and about 2 inches in diameter. Wrap the log, then place it in the fridge to chill for at least one hour. You can easily do this part a day ahead of time if you like.
- Pre-heat your oven to 350 degrees and line a standard baking sheet with parchment or a silicone baking mat. Remove the dough from the fridge and unwrap it. Using a very sharp knife, carefully slice the dough log into rounds that are roughly 1/4-inch thick in diameter. Place the slices of dough onto the prepared baking sheet.
- Sprinkle the tops with a bit of coarse sea salt. Bake for 10-12 minutes or until the bottom edges are just beginning to get a hint of color. Cool at least 15 minutes on the baking sheet before moving the cookies to a rack to cool completely.
Notes
- To make this recipe vegan, use a vegan block butter meant for baking, not the kind in the tub made for spreading.
- This recipe was developed based on baking ratios thus it requires the use of a kitchen scale that can measure weight in grams. I do not recommend trying to convert the ingredients into volume measurements.
- This recipe makes a small batch of cookies but can easily be multiplied by 2 or 3 times to yield a larger batch.
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Cook Time: 10-12 minutes
- Category: Dessert