Rye Currant Caraway Shortbread

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In these classically rich, crunchy shortbreads, potent rye flavor gets a familiar boost from toasted caraway, creating a cookie that teeters on a savory edge. Try making them with whole freshly milled rye flour, available at Tabor Bread.

Shortbread_fingers

INGREDIENTS:
2 tsp toasted caraway seeds, divided
1/2 pound unsalted butter, softened
2/3 cup confectioners’ sugar
2 tsp vanilla extract
2 cups rye flour
1 tsp salt
1/2  tsp baking powder
1/3  cup currants

STEPS:
1. In a food processor or coffee grinder, grind 1 teaspoon of caraway seeds. Set aside.

2. Beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and stir. In a separate bowl, sift together the flour, salt and baking powder. Add it to the butter mixture, mixing until just combined. Stir in the currants and caraway seeds, both the ground and whole.

3. Form dough into a log, about 2 inches thick. Wrap in plastic wrap and chill for 2 hours. Remove from fridge, unwrap, and slice into 5/8-inch-thick rounds. Place on a sheet pan lined with parchment paper, and bake in a 350-degree oven for approximately 20 minutes. Check the cookies at 10 and 15 minutes, and pull them out when they become slightly brown around the edges.

Makes about 2 dozen cookies

recipe by Jocelyn Barda, pastry chef, tabor bread

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