Ruiskatut (Rye Cookies)
Ruiskatut are thin and crunchy Estonian rye cookies. They are eaten on their own or used as the base for cream cheese or lingonberry preserves. These cookies are often served with cocktails in Estonia. Easy to make, ruiskatut have a complex, slightly bitter flavor from the rye flour that is traditionally used, but the rustic flavor is tempered by the sweetness of light brown sugar.
Recipe Servings: 6–8
+ 1 hour resting
Ingredients
- 7 Tbsp (100 g) unsalted butter, at room temperature
- ¾ cup (90 g) flour
- 1 cup (120 g) rye flour
- 2 Tbsp (30 ml) milk
- ⅓ cup (60 g) light brown sugar, packed
- 1 tsp (5 ml) baking powder
- ½ tsp (2.5 g) salt
Directions
- In a bowl, beat the butter and sugar until the mixture is light and fluffy.
- In a different bowl, sift the dry ingredients together then gradually add to the butter mixture.
- Beat in the milk.
- Wrap the dough in plastic and refrigerate for one hour.
- Preheat the oven to 375°F (190°C) and butter two baking sheets.
- Roll out the dough to a thickness of ¼ inch (6 mm) and, using a cookie cutter, cut out 1½-inch (3.8 cm) round cookies.
- Place the cookies on the baking sheets and prick them several times with the tines of a fork.
- Bake for 8 to 10 minutes, or until light brown.
- Cool the cookies before serving.
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