Rye cookies


Elsa’s Rye Cookies

Process notes

  • cut recipe in half, except for the egg (used a whole egg)
  • used soft white wheat berries


The extra amount of egg made them more cakey, which isn’t ideal. The picture with the recipe makes me think they should be more like a shortbread cookie. They tasted good, and they’re a nice little cookie that doesn’t feel like too much of an indulgence.