์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Ruiskatut
Estonian Rye Cookies
These crisp, slightly savory rye cookies are a traditional Estonian treat, perfect for enjoying with coffee or as a base for canapรฉs. Their unique flavor comes from the combination of rye and all-purpose flour.
๐ง ์ฌ๋ฃ
- 8 tbsp Unsalted butter(at room temperature)
- 0.33 cup Light brown sugar(packed)
- 1 cup Rye flour
- 3 tbsp Milk
- 0.75 cup Unbleached all-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.
- 2
Sift together rye flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, beating until combined.
- 3
Beat in the milk until the dough is well mixed. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- 4
Preheat oven to 375ยฐF (190ยฐC). Lightly grease two baking sheets.
- 5
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 1.5-inch round cookie cutter to cut out cookies. Place cookies on the prepared baking sheets, about 2 inches apart.
- 6
Gather scraps, re-roll, and cut out more cookies. Prick the tops of the cookies all over with a fork.
- 7
Bake for 8-10 minutes, or until lightly golden brown. Cool on wire racks and store in an airtight container.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a more pronounced rye flavor, use dark rye flour.
- โEnsure the butter is at room temperature for easy creaming.
- โDo not overbake, as these cookies can become too hard.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add caraway seeds to the dough for a more traditional rye bread flavor.
- Sprinkle with coarse sugar before baking for a crunchy topping.
- Serve with cream cheese and lingonberry preserves as a canapรฉ base.