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Rye Cocoa Nib Shortbread Cookies

We can't resist an easy slice and bake cookie. These buttery cookies are tender and have a subtle fruity flavour from the crunchy cocoa nibs. The bonus is that their flavour only improves with age.

Rye Cocoa Nib Shortbread Cookies
1 cup (138g) 
Flourist Sifted Red Spring Wheat Flour
1 cup (124g) Flourist Whole Grain Rye Flour
1 cup (227g) butter, softened at room temperature
2/3 (144g) cup sugar
1/4 tsp salt
1/3 cup (58g) cocoa nibs
1 tsp vanilla extract

In a bowl whisk together salt, Flourist Sifted Red Spring Wheat Flour and Flourist Whole Grain Rye FlourIn a stand mixer with a paddle attachment or with a hand blender, cream butter and sugars together until smooth and creamy, about 1 minute. Mix in cocoa nibs and vanilla.

Add the flour mixture and continue mixing until just incorporated. 

Scrape the dough onto a clean work surface and knead with your hands until the dough comes together. Place on a large piece of plastic wrap, and roll into a tight log about 2 inches in diameter. Twist the plastic wrap ends tightly to keep the shape. Refrigerate overnight. 

Preheat oven to 350°F. Line a baking sheet with parchment paper. 

With a sharp knife, slice cookies into 1/4 inch thick rounds. Arrange on the prepared baking sheet about 1 inch apart. Bake for 12-14 minutes until the cookies are starting to turn golden brown. 


Shira McDermott

Hi Marie-Eve! You bet you could try it!


Do you think I could substitute einkorn flour for the rye?

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