Elsa's Rye Cookies

By • December 17, 2012 • 12 Comments

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Author Notes: Sometimes you come across a book that's so charming you can't resist cooking from it. Such was the case with "Swedish Cakes and Cookies." Who doesn't like a gingham cover? And Swedish cookies? And Swedish cookies made with rye flour? I was smitten. This adorable little book has so many sticky note tabs in its pages it looks like fringe.

It turns out that those rye cookies -- Elsa's Rye Cookies, though we never learn who Elsa is, but you know she wears a good apron and has a vintage rolling pin -- are like tea biscuits. Add a little more salt, and you have something you could serve with cheese. A little more sugar and your kids will want them all. But we liked them just the way they are, gently spiced, proud of their rye blood, and stubbornly uncommitted to dessert.
Amanda Hesser

Makes 60 cookies

  • 2/3 cup all-purpose flour
  • 1 1/2 cups fine rye flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 3/4 cup butter
  • 2 tablespoons honey
  • 1 egg
  1. Heat oven to 350°F.
  2. Combine the two flours with the salt, ginger, cinnamon, baking powder and sugar. Cut in the butter. Add the remaining ingredients, kneading lightly. Form into two 1 1/4 inches-thick logs. Wrap in plastic and refrigerate for a couple of hours.
  3. Cut each log into 3/8-inch-thick slices. Place the slices on a greased or parchment-lined baking sheet. Bake on the center oven rack for around 10 minutes.
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5 months ago Kgiersch

Delicious flavor! I added a bit of milk to help the dough stick together, then refrigerated for 2 hours. Next time I'll cut back on the sugar in favor of more honey. A lavendar variation would also be worth trying.

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about 1 year ago parley

despite being swedish I've never heard of rye biscuits, so I obviously had to try these. I did not have fine rye flour at home so I blitzed coarse rye flour in the mixer but it did not turn out very finely ground despite this. I believe the logs would have come together easier with fine flour, but other than that I don't think the flour situation had much of an impact! I could not resist adding a scant tsp of ground cardamom, and swapped the regular sugar for brown. They turned out delicious - tender yet rustic, beautiful with tea but likewise excellent with a sharp swedish cheese.

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almost 2 years ago cassandra yumba

what is rye flour

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Rye is type of wheat. Here's a good source for it: http://www.bobsredmill...

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almost 2 years ago cassandra yumba

what is rye flour please help i am a beginner in baking

Stringio

almost 2 years ago Lisaaw

These are wonderful! They have a hint of all flavours. Really easy to make. I had mine rolled in the fridge for 3 days, and they puffed beautifully; which makes me think that they would also freeze nicely if you wanted to get ahead on seasonal baking. Perfect with tea but also hold up nicely to sharp cheese. This recipe is a keeper! thanks

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almost 2 years ago witloof

I made these a few days ago. I wonder if my scale is off, though, because they were very soft and didn't hold their shape well when I backed them. I think I added too much butter. {I buy Beurremont butter in bulk and it's delicious and cheap, but hard to measure in sticks.} The flavor was great, though, and I'll definitely make them again.

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm sorry you had this experience. It does sound like the proportion of butter to flour may have been off. Hope the next batch is better!

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about 2 years ago gina corlett

When it says "combine the flour"- does it mean both flours or do you add the rye flour at the end when you "add remaining ingredients?"

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about 2 years ago Baker_D

I would think you would combine all the dry ingredients first, as this is a biscuit method dough. That said, I would like to know how cold my butter should be before cutting it in.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sorry for the delay -- yes, both flours should be combined and added at the beginning. I will fix the recipe now!

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about 2 years ago BavarianCook

These are right up my alley. Love the not-too-sweet cookies. And if you have guests for Tea, you can always break these out and spread a little Devonshire cream and jam on them.