Introduction
This is a unique and delicious cookie. The ingredients are incredibly simple, yet the taste is complex and subtle. It’s hard to describe. The recipe is particularly well written. Note that the linked recipe is not an exact replica of the recipe as it appears in Dessert Person (although it is close enough). Make sure to buy high quality rye flour. Definitely give this one a try.
Recipe Outline
| Recipe: Thrice-Baked Rye Cookies | Special Equipment: None |
| Source: Dessert Person | Time: 3 hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★★ |
Making The Dough
Tip 1: Don’t forget to toast the flour. It imparts a subtle, nutty flavor. It also has a similar effect to the egg yolk below.
Tip 2: The cooked egg yolk is an interesting (but critical) addition. The cooked egg yolk prevents too much gluten from developing without making the batter heavy. The result is a cookie that holds its shape, but melts in your mouth. Claire writes about this here.
Baking And Re-Baking The Cookie
Tip: If you can’t find Demerara sugar, then consider Turbinado.
Final Product
Key Takeaways
- Use high quality flour. After all, it’s the star of the cookie.
- The cookie is surprisingly easy to make if you just follow the instructions.
- Final Score: 5/5 – This is a unique cookie with a lot of interesting and cool (but easy) techniques. They melt in your mouth and are surprisingly complex for having so few ingredients. One of the best cookies in Dessert Person.
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