Uploaded December 2017 | Updated September 2026, 16 minutes ago

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Swedish Rye Cookies
180g flour
55g wholemeal rye flour
150g refrigerator cold butter (I used Earth Balance dairy free margarine)
100ml caster sugar
1 tsp vanilla sugar (I used 1 tsp vanilla extract)

cut fat into flours, add sugar. mix with hands to form dough. Roll into finger thick lengths, cut into 5 cm pieces and flatten with tines of a fork. Bake in a preheated 350F (175 C) oven for 12 minutes

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