SWEDISH RYE COOKIES
This foolproof recipe, which is wonderfully easy to remember, makes traditional Swedish cookies. They aren’t too sweet and are shortbread-ike in flavour. I adapted this recipe from 101 Cookbooks.
For the cookies:
110g cream cheese, room temperature
110g unsalted butter, room temperature
110g caster sugar
120g rye flour
120g whole wheat pastry flour
½ tsp fine grain sea salt
For topping with:
2 tbsp icing sugar
- Line 2 baking trays with baking paper.
- In the bowl of an electric mixer, beat the cream cheese by itself until light and fluffy, and then add the butter and continue beating.
- Add in the sugar and mix until well incorporated. Gradually add in the flours and stop the mixer once just combined, being careful not to overmix.
- Between 2 sheets of baking paper, roll the dough out to 0.5cm thickness and then place in the fridge for at least an hour.
- Preheat the oven to 170C fan bake.
- Using 2 glasses or cookie cutters, one about 7cm in diameter, the other about 3cm in diameter, cut the dough out into as many donut shapes as you can get.
- Place each cookie onto the prepared baking trays, about 3cm apart.
- Bake for about 8 minutes, or until the cookies are golden around the edges.
- Allow the cookies to sit for 10 minutes before transferring to a cooling rack.
- Once they are completely cool, dust them with some icing sugar.
Store in an airtight container for up to 1 week.