Cinnamon and Rye Shortbread
Try this Cinnamon and Rye Shortbread recipe.
Try this Cinnamon and Rye Shortbread recipe.
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup (85 grams) confectioners' sugar
- 1 teaspoon vanilla bean paste or extract
- 1 1/2 cups (177 grams) unbleached all-purpose flour
- 1 cup (130 grams) dark rye flour
- 2 teaspoons good quality cinnamon (i used penzey's vietnamese
- abuot 2 teaspoons turbinado sugar for sprinkling over dough
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 28.3417875 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oven to 350° F.
- Butter the bottom and sides of a 9-inch square pan.
- Whisk together the flour, salt, and cinnamon in a medium bowl.
- Using a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy, 2 to 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla and beat for a few more seconds.
- Add the flour mixture and mix on low speed until well integrated and the dough begins to form moist clumps, about 1 minute.
- Turn the dough out into the prepared pan. Using a flat-bottomed glass or measuring cup, press the dough to form an even layer.
- Score the dough lightly with a knife, marking 4 rows by 8 rows to form 32 shortbread bars. Dock each bar once or twice with a fork, if desired.
- Sprinkle turbinado sugar generously and evenly over the dough.
- Bake for 30 to 40 minutes, until shortbread is lightly browned all over.
- When done, remove pan from oven and transfer to a cooling rack.
- While the shortbread is still hot, use a knife to fully cut the shortbread along the lines you scored prior to baking.
- Allow shortbread to cool completely in the pan.
- Once cool, the shortbread bars will break apart very easily.
- Store in an airtight container for up to one week.
The Unexpected Joy of Cinnamon and Rye Shortbread
As a busy working mom, time in the kitchen is a precious commodity. I’m always searching for recipes that are both delicious and achievable within my limited time constraints. This Cinnamon and Rye Shortbread recipe fits the bill perfectly. It's deceptively simple, yet the result is a treat that elevates even the most ordinary afternoon tea. The combination of the warm cinnamon and the subtle earthiness of the rye flour creates a flavor profile that's both comforting and sophisticated. It’s the kind of recipe that makes you feel like a culinary artist without requiring hours of painstaking effort.
What sets this shortbread apart is the intriguing blend of flours. The all-purpose flour provides the structural foundation, while the rye flour introduces a delightful complexity. This isn’t your grandma's shortbread—it's a sophisticated twist on a classic. The texture is wonderfully crumbly, with just the right amount of chewiness provided by the rye. And let's not forget the generous dusting of turbinado sugar, which adds a delightful crunch and a touch of visual appeal.
The beauty of this recipe is its versatility. It’s perfect for a cozy evening at home, a casual get-together with friends, or even a small, thoughtful gift for neighbors or colleagues. Its simple elegance belies the ease of preparation; it’s a recipe you can confidently share with others, knowing it will deliver consistently delightful results. The aroma alone, while baking, is enough to transport you to a quaint bakery in a charming European village. This is definitely a recipe that will be gracing my kitchen table frequently.
I've experimented with different types of cinnamon, and while the Vietnamese cinnamon I used in this particular batch provided a wonderfully intense flavor, feel free to adapt the recipe to your personal preferences. The key is to find a high-quality cinnamon that resonates with your palate. I find that experimenting with spices is half the fun of baking, anyway!
Making this shortbread has become a little ritual for me. The process itself is therapeutic, a moment of calm amidst the chaos of daily life. The rhythmic beating of the butter and sugar, the gentle mixing of the flour, the satisfying press of the dough into the pan – these simple actions are meditative, centering my mind and allowing me to momentarily detach from the demands of my day. It's a brief respite, a chance to reconnect with myself and the simple joys of creating something delicious.
Beyond the personal satisfaction of creating this delicious treat, it’s also a wonderfully practical recipe. It stores beautifully in an airtight container, making it ideal for preparing ahead of time. This means I can bake a batch on the weekend and have a delightful snack readily available throughout the week. It’s a great way to reduce the stress of weekday meal planning and provides a delicious and healthier alternative to less wholesome options.
So, if you're looking for a recipe that is both delicious and easy to make, this Cinnamon and Rye Shortbread is a must-try. It’s the perfect recipe for busy weeknights or leisurely weekends, and it's guaranteed to impress everyone who gets to taste it. Go ahead, give it a try. You won't be disappointed. The combination of flavors and textures is simply irresistible and it perfectly captures the essence of homemade baking: warmth, comfort, and deliciousness in every bite.
I encourage you to share your own experiences with this recipe. Have you made any adjustments? What variations did you try? Let's hear your stories and celebrate the joy of simple baking together!
