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!
By Happy Gemma
12 Dec 2020
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.
17 Sep 2020
pretty tasty. 300F is probably better. I also added a big pinch of salt.
29 Jun 2020
Delicious shortbread. I’ll be making this recipe frequently.
19 Jun 2020
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!
By Maggie Baker
14 Jun 2020
Yummy, easy, yummy
By Beti Holmes
07 Jun 2020
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.
17 May 2020
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.
28 Apr 2020
Made them with 1/4 cup of xylitol and it worked well.
20 Mar 2020
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
11 Feb 2020
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.
By Nicky Eastaugh
22 Dec 2019
Could you please please please put the nutrition lal breakdown on your recipes please. It would really help x
21 Dec 2019
I tried this recipe once, and am going to make it again, especially for visitors, as it is delicious. A lovely take on shortbread.
By Jenny Stewart
15 Oct 2019
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!
By Angela R
19 Mar 2019
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.
By Katharine Reynolds
20 Feb 2019
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.
By Sandra Bowes
11 Dec 2018
I make this all of the time and love it.
By Mr. Yehuda
18 Jan 2018
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.
By Ms Barbara Montford
29 Aug 2015
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!
By Mrs Maria Kinrade
12 Mar 2015
By Ms V. Paynter
05 Sep 2011
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
By Ms V. Paynter
05 Sep 2011
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.
By Ms V. Paynter
05 Sep 2011
Really easy, very tasty, my six year old likes it too.
By Ms Katrina Fallon
19 Jan 2011
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!
By Mrs Jessica Hatchett
18 Mar 2010