John Myers
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Wholegrain Rye Shortbread Biscuits
The perfect wholegrain rye shortbread biscuits recipe with a picture and simple step-by-step instructions.
- 115 g Flour
- 20 g Milk powder
- 23 g Sugar
- 8 g Vanilla sugar
- 30 g Butter
- 1 pinch Salt
- 1 Msp Baking soda
- 1 tbsp Milk
Shortbread:
- Let the butter melt slowly in a saucepan. Measure out all the other ingredients and mix in a bowl with the melted butter to form the dough.
- Roll out the dough 4mm thick on baking paper and cut out the cookies with shaped sheet cutters and bake the whole thing in the electric oven. Score the surface with the cake scraper with a check pattern and decorate it.
Golden brown baking at:
- Baking temperature: 160 ° C, baking time: approx. 10 minutes or a little longer.
Use:
- Whether with tea or coffee, these biscuits are suitable as a side dish for “all situations”.
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