Brown Sugar and Rye Shortbread

Ingredients and Weight:

• 125g unsalted butter, softened
• 50g caster sugar
• 50g dark brown sugar
• 125g plain flour
• 50g rye flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the softened butter, caster sugar, and dark brown sugar until light and fluffy.
4. Stir in the flour, rye flour, vanilla extract, and cinnamon until just combined. Do not overmix.
5. Press the dough onto the prepared baking sheet and spread evenly into a 20x20cm square.
6. Use a fork to prick the shortbread all over.
7. Bake for 20-25 minutes, or until golden brown and just set.
8. Let cool on the baking sheet for a few minutes before slicing into bars or squares.

Nutritional Information:

Per bar (1/8 of recipe):

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Protein: 3g

Dish Characteristics:

• Crispy and crumbly texture
• Sweet and spicy flavor with hints of caramel
• Perfect for afternoon tea or as a dessert accompaniment

User Comments:

• "Absolutely delicious! The combination of brown sugar and rye flour adds a unique twist to the classic shortbread."
• "Easy to make and so addictive. I couldn't stop eating them!"
• "The perfect treat for fall. The warm flavors of cinnamon and dark brown sugar are heavenly."

Special Precautions and Tips:

• Make sure the butter is softened to room temperature before creaming it with the sugars. This will ensure a smooth and creamy batter.
• Do not overmix the dough, as this will result in tough shortbread.
• Pricking the shortbread with a fork before baking will help prevent it from blistering.
• If you don't have rye flour, you can substitute it with whole wheat flour.