Cookies recipe

Caker’s Swedish Rye Cookies Recipe

Adding rye flour adds a nutty, toasty flavor to these traditional Swedish shortbread-like cookies.

Emma Bassil

Adding rye flour adds a nutty, toasty flavor to these traditional Swedish shortbread-like cookies.

This foolproof, wonderfully easy to remember recipe makes traditional Swedish cookies. They are not too sweet and have the flavor of shortbread. I adapted this recipe from 101 cookbooks.

Swedish rye cookies

Preparation time: 1h20

Cooking time : 8 minutes

Makes: about 24 cookies

Ingredients

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For the cookies:

110 g cream cheese, room temperature

110g unsalted butter, room temperature

110g caster sugar

120g rye flour

120 g wholemeal pastry flour

½ teaspoon fine sea salt

To garnish with:

2 tablespoons icing sugar

directions

  1. Line 2 baking sheets with baking paper.

  2. In the bowl of an electric mixer, beat the cream cheese alone until light and fluffy, then add the butter and continue beating.

  3. Add the sugar and mix until well incorporated. Gradually add the flours and stop the mixer when just combined, being careful not to overmix.

  4. Between 2 sheets of baking paper, roll out the dough to a thickness of 0.5 cm then place in the refrigerator for at least an hour.

  5. Preheat the oven to 170°C rotating heat.

  6. Using 2 glasses or cookie cutters, one about 7cm in diameter, the other about 3cm in diameter, cut the dough into as many donut shapes as possible.

  7. Place each cookie on the prepared baking sheets, about 3cm apart.

  8. Bake for about 8 minutes, or until the cookies are golden around the edges.

  9. Let the cookies rest for 10 minutes before transferring them to a cooling rack.

  10. Once completely cooled, dust them with a little icing sugar.

Store in an airtight container for up to 1 week.