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. 

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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

  1. Preheat oven to 325F, spray and line a sheet tray.
  2. In the bowl of a stand mixer, paddle butter with salt until very light and fluffy. The mixture should be noticeably paler in color.
  3. Add sugar and continue to paddle until no granules remain.
  4. In a medium bowl sift rye flour and cornstarch together.
  5. Add dries to the stand mixer and paddle until just combined.
  6. Place dough in sheet tray and press to the edges, smooth until evenly spread.
  7. Bake for 20-30 minutes until the edges just start to brown.
  8. Let cool for 5 minutes and then sprinkle remaining sugar generously across the surface.
  9. While the shortbread is still warm, slice into desired shape.
  10. Let shortbread cool completely before removing from the tray.
  11. Shortbread can be stored in an airtight container for 5 days.