Rye in cookies is a splendid addition as it creates a moist centre - we love using Rye in cookies. These are best if they are left overnight in the fridge and eaten fresh straight out of the oven the following day !
150g golden caster sugar
50g dark brown sugar
1/2 tsp vanilla paste
150g rye flour
5g baking powder
Icing sugar to roll the cookies in
The trick with these cookies is to ensure you really beat the mixture well.
We use our mixer with the K - handle. Mix the butter and the the two sugars and vanilla paste together for 5 minutes. It should be light and fluffy. Now add the egg and mix for 3 minutes.
In a separate bowl mix all the dry ingredients. Add the dry ingredients to the egg, butter and sugars mixture.
Using a ice cream scoop (but you can also use your hands) weigh out 65grams of dough, roll them in icing sugar and lay them on on trays that you have lined with baking parchment.
This makes around 8 cookies.
Once you have done this, put the tray in the fridge and leave overnight. If you want to eat them on the day, then put in the fridge for an hour. The reason for leaving it in the fridge overnight, it allows the flavours to combine and become richer.
Bake at 170c/340f for 12 minutes. Leave on baking tray for 5 minutes before transferring to a rack.