Rye Shortbread
Makes 12 - 16 cookies
Recipe by Josh Bellamy, Boulted Bread
These rye shortbread cookies are a staple at Boulted Bread, a local Raleigh bakery that focuses on sourcing high quality grains and milling them on site.
If you’re not familiar with baking with rye, this is a great starting place. These cookies make an excellent accompaniment to a cup of tea.
Ingredients:
802 grams unsalted butter
300 grams sugar
2 large eggs
1 teaspoon pure vanilla extract
1000 grams sifted rye (light or medium)
12 grams salt
120 grams cacao nibs
Method:
Preheat the oven to 425°.
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and the sugar on medium-high speed for 2-3 minutes. Add the whole eggs and vanilla and mix on medium speed on until incorporated. Add the rye flour and salt, and mix until just incorporated. Add the cacao nibs and mix until just incorporated.
Cover the dough and refrigerate for 30 minutes.
On a floured surface, use a rolling pin to roll out the dough to 1/2 inch thickness. Cut into 1-inch-by-3-inch rectangles and transfer to a parchment-lined baking sheet. Bake for 14 minutes or until golden brown. Let cool completely before serving.
Leftover shortbread can be stored at room temperature in an airtight container for up 5 days.