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
Vegetarian

Ingredients

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  1. Line 2 baking trays with parchment and pre-heat the oven.
  2. Put the butter and sugar into a mixing bowl and beat with electric beaters until light and fluffy or do this in a food processor.
  3. Add the flour and pulse or beat well to make fine crumbs.
  4. Using your hands, gather the mix together, pressing to form a smooth ball of dough.
  5. Roll out the dough on a lightly floured surface, to a thickness of8mm/⅜”.
  6. Press a 4cm/1.5" cookie-cutter, or egg cup, into the dough to cut circles.
  7. Transfer the dough circles to the prepared baking tray.
  8. Bake for 12-15 minutes until golden.
  9. Transfer the cooked biscuits to a wire rack to cool.
  10. Store cold biscuits in a tin.

Equipment

Food processor or Electric beaters, 2 x baking trays, mixing bowl, parchment paper and cookie cutter

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

12-15 minutes
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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Ingredients

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