Rye Shortbread
Rye is a member of the wheat family, but it's distinguishable by a deep, earthy, and robust flavor profile. It has low gluten forming properties so it is a perfect addition to a tender baked good, just like this shortbread.
Ingredients
2 1/4 C butter, softened
1 tsp salt
2/3 C sugar
3 3/4 C rye flour
1 1/4 C cornstarch
1/2 C sugar, for topping
Method
- Preheat oven to 325F, spray and line a sheet tray.
- In the bowl of a stand mixer, paddle butter with salt until very light and fluffy. The mixture should be noticeably paler in color.
- Add sugar and continue to paddle until no granules remain.
- In a medium bowl sift rye flour and cornstarch together.
- Add dries to the stand mixer and paddle until just combined.
- Place dough in sheet tray and press to the edges, smooth until evenly spread.
- Bake for 20-30 minutes until the edges just start to brown.
- Let cool for 5 minutes and then sprinkle remaining sugar generously across the surface.
- While the shortbread is still warm, slice into desired shape.
- Let shortbread cool completely before removing from the tray.
- Shortbread can be stored in an airtight container for 5 days.
