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Recipe Detail Page
Dark Rye Flour Wreaths
Holiday 2020
Rye flour’s boost in popularity has made it readily available at most bulk food stores, but to make these cookies even more delicious, seek out a local mill. Their process of stone-grinding the flour from only the highest-quality grains will give you more of that quintessential nutty-earthy flavour for these festive wreaths.
Makes 34 cookies
DOUGH
2¾ cups (675 mL) dark rye flour
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (175 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, very finely chopped
All-purpose flour for dusting
1 egg
1 tbsp (15 mL) water
1/4 cup (60 mL) coarse white or coloured sugar
1. Combine flour with salt in a small bowl and set aside.
2. Using a stand mixer fitted with the paddle, beat butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add 1 egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate and mix just until combined. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.
3. Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.
4. Lightly flour work surface with all-purpose flour. Working with one disc at a time, roll dough to 1/4-inch (5-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut rounds. Using a 1½-inch (4-cm) scalloped-edge cutter, cut out centres of each round. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with the remaining dough.
5. Combine 1 egg with water in a small bowl. Brush each cookie with egg mixture, then sprinkle with coarse sugar. Bake in the top and bottom thirds of the oven, switching sheets halfway through until cookies have set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes.
Makes 34 cookies
