This recipe is an adaptation of a classic favorite that blends corn and rye flours, butter, and dark brown sugar to create a shortbread that is incredibly toasty and cozy. The sugar appears to taste richer the darker it is.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 2 8-inch rounds |
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 2 cups rye flour
- ½ cup corn flour
- 1 teaspoon colored decorating sugar
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
- Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
- Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 172 mg |
| Sugars | 28 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my fitness students as a gluten free option for a Saint Patrick’s Day treat. It was more popular than regular shortbread. I didn’t modify the recipe and it was wonderful! Crunchy and not overly sweet. Try it and it might become your favorite shortbread cookie recipe!! I’m going to make it again for Easter because I’ve had so many requests to bring it back as a treat after a hard workout.
We are loving it.
Made this good the first day. Got dry and hard on day 2 even in a storage bag.
Simple to make, rich to taste! I like the idea of using rye flour! Great cookies!