The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Rye Cookies-anyone try these?

clazar123's picture
clazar123

Rye Cookies-anyone try these?

Has anyone tried THESE?   Intriguing! A rye & AP flour cookie that uses hard boiled egg yolks and toasted flours (both the rye and the AP) in the ingredients.I may have to use part of my precious stash of rye flour for this recipe if the reviews are good.

King Arthur sells rye flour but it is quite expensive at over $4/lb with shipping. I am still in mourning over the disappearance of Hodgsen Mills. That was my only local source of rye flour.

 

BernardH's picture
BernardH

Those cookies look delicious! There's definitely something good about the flavour that rye flour gives to cookies and biscuits. I often make these, which are beautifully light and crunchy (makes about 30 biscuits):

Ingredients

‘Stork’ (brand) cooking margarine, 250g

Light brown sugar, 175g

Vanilla extract, ½ teaspoon

Whole grain rye flour, 250g

Baking powder, 1 tablespoon

Xanthan gun, ¼ teaspoon

Ground mixed spice, 5 teaspoons (=12.5g)

Fine oatmeal, 125g

 

Method

1.       Take the ‘Stork’ out of the fridge and leave to warm for a few hours.

2.       Oil three baking trays.

3.       Cream together the sugar and the ‘Stork’, then mix in the vanilla extract.

4.       Meanwhile sieve and blend together the flour, baking powder, ground mixed spice, oatmeal, and Xanthan gum.

5.       Gently mix the blended flour mixture into the creamed ‘Stork’ mixture.

6.       Place tablespoonfuls of the mixture onto the baking trays, roll into balls, space evenly and slightly flatten.

7.       Bake in a fan oven at 160˚ for 25 min.

8.       Cool the biscuits on the trays until fairly firm, then transfer onto a wire rack to cool completely.

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BernardH's picture
BernardH

I tried to copy and paste from first Word, and then via Notepad. I tried disabling rich-text. Whatever I tried my post still looked horrible... and I can't change it or delete it.

Any advice welcome!

clazar123's picture
clazar123

I don't know why but copy/paste from a Word document always does this.  It's not just you.

clazar123's picture
clazar123

I realize it is a spice blend and I googled it. I found Schwartz (brand) Ground Mixed Spice with : Ground Cinnamon (Cassia) (40%), Ground Coriander (38%), Caraway, Nutmeg (4%), Ginger, Cloves.

Is this what is in your blend? 5 tsp seems to be a lot of spice!

BernardH's picture
BernardH

"Mixed Spice" is a generic blend of spices sold in the UK. I use Tesco's own brand. It contains Cinnamon, Coriander seed, Nutmeg, Cloves, Pimento, and Ginger in unspecified proportions.

5 tsp does seem a lot of spice, but it's shared between 30 biscuits. It makes them just how I like them :)

dablues's picture
dablues

Hodgsen was my only source too.  I bought on Amazon online rye flour.  They have different brands 

idaveindy's picture
idaveindy

Rye Flour, Dark - Organic - 5lb : $5.00

Rye Flour, Dark - Organic - 25lb : $21.25

plus shipping from Pullman, Michigan.

clazar123's picture
clazar123

Thank you for the link.

The rye flour is $5 but the shipping is $9  !!   Yikes!

semolina_man's picture
semolina_man

Bakers Authority rye

 

$2/lb before shipping.  Very reasonable my view. 

 

https://www.bakersauthority.com/collections/rye-flours-bulk/products/dark-rye-flour-5lb

wtharvey's picture
wtharvey

Still expensive if you're not ordering decently large quantities, but http://nybakers.com/ is a good source for rye that is a bit cheaper than King Arthur, but with a significantly better selection on the rye side! 

Mini Oven's picture
Mini Oven

only there is a Current berry filling between two layers.  The first layer is flat pastry and the second is latticed like a cherry pie.  :)   There are a lot of grated nuts in the Linzer flour mixture so plenty of room to play with the recipe.  :)