Salted White Chocolate and Rye Shortbread
There’s a time and place for perfectly polished desserts, but shortbread like this demands a little imperfection—a slightly uneven edge, a dusting of coarse sugar that lands where it pleases. Earthy and enigmatic rye flour adds a nutty depth, giving these cookies a rustic charm that’s anything but ordinary, while the salted white chocolate balances sweet with a subtle salinity.
They’re the kind of treat you can’t help but reach for mid-afternoon with a cup of tea or as a quietly indulgent midnight snack. The dough can wait patiently in your fridge until you’re ready to bake, making them the perfect companion to a busy schedule—or a leisurely one.
INGREDIENTS
2 sticks (225g) unsalted butter, softened
½ c (60g) powdered sugar
1 c (125g) rye flour (see NOTES)
1 c (125g) all purpose flour
½ tsp kosher salt
⅔ c (100g) chopped white chocolate
Coarse sugar for dusting
Flaky salt (optional)
DIRECTIONS
Heat the oven to 350°F (180°C).
Add butter and sugar to a stand mixer and mix using the paddle attachment for 2-3 minutes until smooth and homogenous.
Add in flours, salt and mix until just combined.
Add in chocolate and mix until just combined.
Form 2 balls. Roll out each of the balls into a log about 8-10” long. Keep in mind that the greater the width of the log, the larger the shortbread will be. Use your judgment and your personal preference here.
Wrap the logs in plastic wrap or parchment paper and transfer to the refrigerator to chill for at least 30 minutes. Overnight is even better.
Unwrap and slice the logs into rounds that are about ¼“ thick. Transfer to a cookie sheet and garnish with coarse sugar and flaky salt, if using. Bake for 12-15 minutes until the edges are lightly browned and smell fragrant. Allow the shortbreads to cool for 5-7 minutes on the baking sheet before transferring to a wire rack to cool.
Yield: 24-32 rounds, depending on how they are rolled and cut
NOTES
This recipe was developed with the wonderful rye flour from Capay Mills. These are simple cookies so do yourself a favor and get the best flour that you are able to get your hands on.
I’ve also tested it with the malted rye flour. Excellent.
If white chocolate chips aren’t your thing feel free to substitute semi-sweet chocolate chips.