A spin on a traditional favourite, this recipe combines ryeflour, cornflour, butter and dark brown sugar to make a deliciously rich and comforting shortbread. The darker the sugar, the richer it seems to taste.
2 people made this
225g butter, softened
220g brown sugar
200g rye flour
sugar for sprinkling (optional)
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 150 C / Gas 2. Line 2 round (20cm) cake tins with baking parchment.
Place the butter and sugar into a bowl; mix with a wooden spoon until the mixture is soft, creamy and thoroughly blended. Stir in the rye flour and cornflour, and divide the dough into 2 pieces. Press each piece of shortbread evenly into a prepared cake tin. Using a fork, prick 7 or 8 rows of shallow little holes on top of each shortbread. Sprinkle the tops of the shortbread with sugar, if desired.
Bake in the preheated oven until the top of the shortbread is golden brown and the edges have turned a slightly darker brown, 45 minutes to 1 hour.
Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed tin or container lined with parchment.