Poppyseed Rye Cookies with Cherry and White Chocolate

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These rye cookies are soft and gooey in the center, and crunchy around the edges. The dough uses a combination of medium rye flour and plain flour. Rye flour has a nutty, earthy, and characteristic malty taste that brings out the best in ingredients like chocolate, butter and warm spices. The low-gluten of rye gives these cookies a delicate and unique chewy texture that’s hard to beat. It also absorbs more water, making these cookies very moist and tender. Use dark chocolate or other dried fruit if you wish.

 

150 g Organic medium rye flour (Rogenmehl 997) 65 g Organic plain flour 1 tsp Baking powder ½ tsp Baking soda ½ tsp Sea salt 140 g Unsalted Kerrygold butter, at room temperature 100 g Coconut sugar (or brown sugar) 100 g Xylitol (or white sugar) 1 Large egg, at room temperature 50 g Poppy seeds 80 g Dried cherries (or cranberries or raisins) 100 g Lindt white chocolate, chopped Flaky sea salt for sprinkle

1. Whisk together the flours, baking powder, baking soda and sea salt. Set aside.
2. Beat the butter, coconut sugar, and xylitol until thoroughly blended, about 2-3 minutes, scraping the bowl as needed. Add the egg and beat for two minutes more.
3. Turn off the mixer, add the flour mixture and mix until just combined. Add the poppy seeds, dried cherries and white chocolate and mix again until just combined. Scrape the bowl to bring the dough together.
4. Line a baking sheet with parchment. Use a spoon or ice cream scooper to scoop out the dough onto the prepared bakign tray. Cover the cookie balls and refrigerate overnight or up to 2 days. Adjust an oven rack to the middle position and preheat the oven to 220C/425F. Line a baking sheet with parchment paper. Place 6-9 cookies on the tray, leaving 2 inch/5 cm space between them. Leave the remaining cookie balls in the refrigerator until needed. Sprinkle each cookie with a little flaky sea salt.
5. Bake the cookies for 10 minutes, then remove from the oven and, using a metal spatula or the back of a spoon, tap each cookie gently to deflate the cookie a little bit. Let the cookies rest on the baking sheet for 3 minutes, then carefully transfer them to a rack. Cool for another 10-15 minutes before serving them. Bake the remaining cookie balls or freeze them for another time. Just thaw them overnight in the fridge before baking.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com