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Chunky Rye Biscuits

Makes 24 biscuits

Use a food processor or electric beaters and just three ingredients to rustle up these moreish Chunky Rye Biscuits.

Free from Egg, Soya, Wheat, Nuts


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Put the butter and sugar into a mixing bowl and beat with electric beaters until light and fluffy.
  4. Add the flour and pulse or beat well to make fine crumbs.
  5. Using your hands, gather the mix together, pressing to form a smooth ball of dough.
  6. Roll out the dough on a lightly floured surface, to a thickness of 8mm/⅜”.
  7. Press a 4cm/1.5" cookie cutter, or egg cup, into the dough to cut circles.
  8. Transfer the dough circles to the prepared baking tray.
  9. Bake for 12-15 minutes until golden.
  10. Transfer the cooked biscuits to a wire rack to cool.
  11. Store cold biscuits in a tin.


Food processor or electric beaters, 2 x baking trays, mixing bowl and cookie cutter


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

12-15 minutes
These were great however first time through i just couldn't get the dough to bind. In the end I added an egg (naughty) but this made an enormous difference. If you're not allergic to eggs, I recommend that.
By Martin
13 Jun 2020
These are delicious, really easy to make. Like shortbread but with more flavour and an interesting crunchy texture.
By Liz
08 May 2020
Chunky?? I made 24 tiny biscuits, however, they were delicious.
By Ann
24 Apr 2020
Delicious biscuits but the oven temperature is too high.
By Fs
10 Apr 2020
I was worried about these before I made them but they really are delicious and so simple to make. Would be fab to ice too.
By Chris Merrick
29 Aug 2019
Delicious, and quick and easy to make -- but if you make these biscuits the size specified, the yield is something much closer to 32 than 12! :)
By Jessica
08 Jun 2019
Added freshly ground cardamom seeds and white chocolate chips; they disappeared very quickly, Going to try orange zest and cranberries next time.
By Pandolf
02 Jun 2019
Great recipe! Super simple and yummy biscuits. I swapped the butter for flora dairy free to make it vegan and added 2 tsp of chai spice mix I had made up previously. So good I immediately made another batch to give away. Thank you Doves Farm!
By Sarah
04 Apr 2019
A cookie texture, with a cakey interior. I only had wholemesl rye flour, and couldn't get the dough to bind without a couple of tbsp milk added. It was easy enough to handle afterwards and cut well. The flavour is quite savoury, so needs additional flavours. I added milk choc chips to this, and will try with cheese and herbs in the future
By Miss helen earl
02 Jan 2017

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