40-45 minutes
12 shortbread triangles or 18 shortbread fingers
Egg
Wholemeal,Vegetarian
Almond and Wholemeal Rye Shortbread Biscuits
40-45 minutes
12 shortbread triangles or 18 shortbread fingers
Egg
Wholemeal,Vegetarian
About this recipe:
Packed with flavour this recipe offers a pleasing alternative to traditional shortbread. Although rye contains gluten, this recipe would be suitable for those avoiding wheat.
Equipment:
Triangles: 20cm/8″ round sandwich cake tin and mixing bowl, Fingers: 18cm/7″ square cake tin and mixing bowl
Ingredients:
125g butter
75g caster sugar
125g Doves Farm Organic Wholemeal Rye Flour
125g ground almonds
butter, for tin
Method:
170°C, Fan 150°C, 325°F, Gas 3
Shortbread Triangles
- Pre-heat the oven.
- Rub a little of the butter around the inside of a 20cm/8″ round, sandwich cake tin or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a bowl and beat together until light and fluffy.
- Mix in the flour and ground almonds.
- Using your hands gather everything together, pressing it into a smooth ball of dough.
- Press the dough into the prepared tin and smooth the top.
- Using a fork, prick holes all over the surface, pressing right through the dough.
- Cut across the tin several times, through the dough, to form 12 triangles.
- Bake for 40–45 minutes.
- Remove from the oven and carefully cut through the triangles again.
- Leave in the tin until cold.
Shortbread Fingers
- Pre-heat the oven.
- Rub a little butter around the inside of a 7” square cake tin or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a bowl and beat together until light and fluffy.
- Mix in the flour and ground almonds.
- Using your hands gather everything together, pressing it into a smooth ball of dough.
- Press the dough into the prepared tin and smooth the top.
- Using a fork, prick holes all over the surface, pressing right through the dough.
- Cut across the tin several times, through the dough, to form rectangular 18 fingers (across in 3 and down in 6).
- Bake for 40–45 minutes.
- Remove from the oven and carefully cut through the rectangles again.
- Leave in the tin until cold.
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Myra
Just made these , so easy and taste absolutely delicious. Will become a regular for sure.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Jane
These are SO simple to make and taste REALLY good. Followed the recipe exactly and the results were excellent.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Teresa
I can't recommend these highly enough; simple utterly delicious
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Aaron Bull
This took almost no time to get into the oven and the result was excellent. I substituted whole hazelnuts for the almond meal, grinding them in the food processor, then simply whizzing them together with the flour and sugar and pulsing in the butter. Looking forward to trying more variations of this delicious, extra simple, minimal-clean-up recipe.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Kat
found this recipe for my dad who cant do white flour anymore! He loves it! and so does everyone else! I add a finishing touch ! after it cools i half dip in dark chocolate ! i keep directing everyone to your website!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Susan Molyneux
I made this yesterday ..but I put everything in my kitchen aid mixer together . I also rolled it out and used a cutter. It was very easy to handle. Baked beautifully and tastes wonderful. I am known for my normal shortbread ..so another string to my bow. Thank you
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Andrew Weston
So easy to make and so easy to devour!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ruth
Made these with some ground rice and a little less ground almonds and granulated for caster sugar. Delicious with extra crunch.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Rachel Price
Never having tried Rye flour before I really didn't know what to make with it, so I decided to try this shortbread recipe, wow! It really is absolutely divine and will definitely be a weekly treat whilst I'm doing healthy eating. You won't be disappointed!!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Judy
A quick and easy shortbread. really pleased with the result and given the chance he would have eaten the lot at one sitting. I will be making this again. Another great recipe from Doves.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Happy Gemma
Absolutely Delicious! I've made these a couple times and will again. Excellent flavour and more nutritious than standard shortbread with thanks to the almond flour and rye too. When I made, I worried it felt gritty but it bakes up a treat!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Don
Been using your wholemeal rye for a while, found this on the packet and thought I'd give it a go. Really, really nice and have made it repeatedly since. The ground almonds give it a lovely gritty texture, which I like, as does my wife, and it's not too sweet. I'm going to give it a break for a while though as it just gets eaten...but I will return.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
webbiest
pretty tasty. 300F is probably better. I also added a big pinch of salt.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Clare
Delicious shortbread. I’ll be making this recipe frequently.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Maggie Baker
I tried this recipe last week after receiving my box of mixed flours from Doves Farm, the shortbread was delicious! I normally use plain flour, sugar and butter but this was a very pleasant change. Will certainly make again and absolutely loving my different flours!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Beti Holmes
Yummy, easy, yummy
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Jane
Excellent recipe - I made them in small biscuit rounds and cooked for 5 minutes less. Lovely! Wanted to add a photo but couldn't see how.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Clare
Lovely biscuits. I didn't have enough almonds as the bag I bought from the supermarket was only 100g, I added a little extra flour to compensate and all was well. The flavour is delicious and I will definitely be making them again.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Heather
Made them with 1/4 cup of xylitol and it worked well.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Dave
Made these twice now. First time followed recipe exactly. Wanted to try something by changing caster sugar to palm sugar. It just changes the taste slightly but loved both. Thank you Doves Farm
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Nicky Eastaugh
Fabulous! I think these are better tasting than the conventional shortbread which are made with plain wheat flour. The almonds add a lovely texture too.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Donna
Could you please please please put the nutrition lal breakdown on your recipes please. It would really help x
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Jenny Stewart
I tried this recipe once, and am going to make it again, especially for visitors, as it is delicious. A lovely take on shortbread.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Angela R
Delicious alternative to the usual shortbread. I made it again later in the week to use as a crumble topping with a mix of almonds and hazelnuts over apples. Yum!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Katharine Reynolds
Brilliant recipe! I added the zest of 1 lime to these and it gave a wonderful flavour. I cut the shortbread into small circular biscuits before baking, and did them at 180C Fan for 10mins - perfect accompaniment to chocolate pot deserts.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Sandra Bowes
This was absolutely delicious shortbread, I didn’t have rye flour but had wholemeal flour , the shortbread was short, not too sweet with a lovely nutty flavour, being Scottish I make traditional Scottish shortbread regularly but I will definitely make this one again.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Mr. Yehuda
I make this all of the time and love it.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ms Barbara Montford
Wonderful! Make some. Quick and easy. For even more flavour toast some slivered almonds and press them onto to top of the dough before baking.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Mrs Maria Kinrade
This is absolutely delicious! I made mine with vegan spread and although it wasn't short and crumbly, the flavour was fantastic. Can't wait to make more!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ms V. Paynter
........PEACH crumble.....cor!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ms V. Paynter
I will also use this recipe as a crumble topping for both savory and sweet dishes ! For use as a crumble topping I reckon it is a 5-star choice
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ms V. Paynter
Having to give up yeast & sugar(alcohol, cheese, fruit sugars, bread for starters!) has got me laying in every flour under the sun - including rye - with a view to experimenting with soda/quick breads. And I now use coconut oil for general frying. I came across this recipe and decided to cheat - just this once (sugar). As well as coconut oil (solid in a jar) I also use Tesco's organic unsalted butter as it is very much a 'sweet butter'. In this recipe my use of this butter may have been a mistake without having added a pinch of salt. The flavour balance is good enough that I can taste both the rye and the ground almond and it has low-level sweetness that does not compete with the ground almond sweetness - perfectly so for my taste. I ate 5 of the 7 triangles (an experimental requirement you understand!)at varying stages of cooling, swamped with Tesco organic double cream - again the same gentle sweet flavour as the butter, and using a fork. A peeled and quartered organic Jazz apple seemed necessary afterwards, so I kind of think it might go well with it as an accompaniment if serving this warm with cream (and a touch of salt)for a dessert. I'm thinking of trying this again, using the coconut 'oil' I now like to do my morning omelettes in but it would not be like for like quantity-wise with butter, me thinks....or would it? I also fancy putting in some little taste surprise accents - like cardamom or tiny bits of candied citron/lemon/or even bits of sun-dried tomato. This review only addresses the outcome whilst it was warm. Cold, my view could alter.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Ms Katrina Fallon
Really easy, very tasty, my six year old likes it too.
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits
Mrs Jessica Hatchett
Just came home from work to find a tray of this delicious shortbread, baked by my husband. He said it was super easy and quick. They are tasty, nutty, not too sweet and have the perfect bite/chew you want from a biscuit. Will make again for sure!
Reviewing: Almond and Wholemeal Rye Shortbread Biscuits