The Naked Rye Cookie
The Naked Rye Cookie
The Naked Rye Cookie. Crunchy on the outside, a little salty, a little sweet.
This is rye’s moment. Rye is an all too often forgotten grain when it comes to anything but bread. And these are just so good—could eat them every day good. These cookies are crunchy on the outside, a little salty, a little sweet. All the things you want in a cookie. Plus, they have minimal ingredients, keeping it simple. There’s no topping for these, because we tried them all, and they’re just the best as they are, naked.
Makes About 30 Cookies
150 g unsalted butter, at room temperature
100 g unrefined sugar (e.g. rapadura)
2 tablespoons extra-virgin olive oil
2 squeezes of lemon juice
1⁄4 teaspoon unrefined salt
200 g (2 cups) wholegrain rye flour
Using an electric beater, cream the butter, sugar, oil, lemon juice and salt in a medium bowl until the sugar is fully combined (this is key to avoiding big chunks of melted sugar in your cookies). Once super creamy and pale, crack the egg into the bowl, then continue to beat until the mixture is well combined and glossy.
While continuing to beat, slowly add the flour. When it’s mostly combined, gently stir with a wooden spoon to combine fully. You should now have an airy, wet ball of dough.
Wrap the dough in baking paper or a beeswax wrap and roll into a log (sometimes ours turns into a square/rectangle, which is fine too) 5–6 cm in diameter—this makes it easy to cut later! Refrigerate for 12–24 hours to prepare the flour and cool the dough.
Preheat the oven to 170°C fan-forced. Grease or line two large baking trays.
Cut the dough into slices about 8 mm thick. Place on the prepared trays and bake for 12–16 minutes, or until golden brown on top and a little browned on the edges—the goldenness is key to crispness! Allow to cool on the trays until firm, then transfer to a cooling rack to cool completely.
Serve as is, or make them into peach and cream slabs (page 316). These will keep on the shelf in an airtight container or jar for 5 days or more.
Unrefined sugar is key to the flavour of these, so use as unrefined as you can get.
The Village by Matt and Lentil, Published by Plum, RRP $45.00, Photography by Shantanu Starick