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Rye Cocoa Nib Shortbread Cookies

Rye Cocoa Nib Shortbread Cookies


Rye Cocoa Nib Shortbread Cookies

November 25, 2018

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. 


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

    Shira McDermott on

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

    Marie-Eve on

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