December 03, 2012

Rye Gingerbread Cookies

Here's the recipe for those rye ginger bread cookies I promised! I love the dark, moody tone that rye flour gives to the dough and of course the dark treacle and the traditional spices add to that. 

Hope you enjoy!

Rye Gingerbread Cookies
(makes 30-50 cookies)
(recipe from

125g (organic unsalted) butter
85g raw sugar
100ml dark treacle syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground bitter orange spice (optional)*
1/2 teaspoon ground clove
1 (organic) egg
about 250g rye flour
1 teaspoon baking soda
rye flour or plain flour for baking

* this is a spice commonly used in Scandinavian baking, but can be difficult to find elsewhere. You can leave it out, if you don't have it.

1. Combine butter, sugar, treacle and spices in a saucepan. Bring to boil then leave to cool. 

2. Add egg. Combine rye flour and soda and add to the mix. Stir until smooth then leave, covered, in the fridge overnight.

3. Work the dough in batches, rolling in to thin discs, then using cookie cutters to cut out shapes. Place the cookies on baking sheets lined with baking paper and bake in 200C for about 8 minutes.

4. Cool on a wire rack, store in airtight containers (or in the freezer to keep them crisp).