White Rye Flour Biscuits

Makes 24 biscuits

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

Free from Egg, Soya, Nuts


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


food processor or electric beaters, 2 x baking trays, mixing bowl, parchment paper and cookie cutter


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

12-15 minutes
Easy yummy crunchy biscuits. I added crushed cardamom seeds for a spicy winter tea time treat . Another great recipe from Doves
By Judy
02 Feb 2021
Just got my allergy test result - goodbye wheat and rice and hello having to make your own biccies. Anyhoo, I doubled the recipe, used light brown sugar, dropped 30g of sugar out, added 80% cocoa drops and used white rye flour. Made them a bit bigger and baked for 15mins. They. Are. Amazing ! If you use a sweeter choc, you could probably drop another 50g of sugar out if thats your thing. Great base recipe to adjust and play with - I've always been a bit nervous of rye due to the lack of gluten and not loving the feel of xantham gum. No need to worry now - thank you Dove (and for shipping flour abroad :) ).
By M
28 Nov 2020
Great recipe though I've adapted a little. I don't have white rye flour so I used whole rye flour, light muscovado sugar (the dark is yummy but too powerful), 1-2T of cinnamon and a splash of water to help bind. If you cook them for 12-13 minute they are like a cookie, 15 minutes like a biscuit.
By Nigel Gray
12 Nov 2020
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

Write a review


Find a recipe


Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings