|A shot of me taking the photo for the blog|
You will need:
♥ 50 g butter
♥ 125 g rye flakes
♥ 250 g caster sugar
|Adding in the sugar, the texture is wonderful|
♥ 2 tbsp plain flour
♥ 2 tsp baking powder
♥ 2 tsp finely grated orange zest
♥ pinch salt
NOTE: If you cannot get hold of rye flakes then use a muesli flake base, it often has some rye flakes in it too. It will taste as good just may have a slightly different texture, but that is OK
1 Melt butter and mix with rye flakes.
2 Stir in the sugar, beaten eggs in the same bowl.
3 In a separate bowl, mix the flour, baking powder, zest and salt.
|After adding in the eggs, |
it's very gloopy looking
5 Using 2 teaspoons drop small mounds onto a lined baking tray spacing each well apart, these cookies spread. (I suggest a heaped teaspoon worth, not any more, see below photographs)
6 Bake in oven at 180 degrees for approximately 10 minutes.
7 Allow to cool a little first on the baking trays before transferring them, you may need a palette knife to ease them away.
8 When cold store in an air tight container, they can last for up to 3 weeks if you can resist nibbling away at them.
|Although not mixed together, I added |
this photo to show you how much zest I added
|This was equivalent to 1 tablespoon of mixture, this is TOO MUCH|
|This was equivalent to a heaped teaspoon of mixture, JUST RIGHT|
|Left: baked teaspoon cookie ~ good size|
Right: baked tablespoon cookie ~ way too big
Match box for size comparison
As long as you did not add to much mixture to your mounds for baking the cookies should have come out a great size and add a completely different texture and appearance to the usual Christmas cookies that are on offer at this time of year.
|Rye and Orange Cookies|
♥ I hope you have enjoyed seeing the 7 cookies I have baked this year, do let me know if you have made any of them or any from past years. ♥