Here the freshness of orange provides an excellent foil to the robustness of the rye flakes. This super-speedy dough needs no resting or kneading.
Makes about 35
50g butter
125g rye flakes
250g caster sugar
2 eggs, lightly beaten
2 tbsp plain flour, sifted
2 tsp baking powder
2 tsp orange zest, finely grated
A pinch of salt
1 Preheat the oven to 180C/350F/gas mark 4. Melt the butter and mix it with the rye flakes in a bowl. Stir in the sugar and eggs. In another bowl, mix the flour, baking powder, orange zest and salt. Stir this into the rye mix.
2 Use two teaspoons to drop small mounds of the mixture on to a baking tray lined with baking parchment, spacing them out well. (You may have to bake these in batches.)
3 Bake in the oven for about 10 minutes, then leave to cool a little before using a palette knife to transfer them to a wire rack to cool completely. When cold, store in an airtight tin for up to three weeks.
Makes about 35
50g butter
125g rye flakes
250g caster sugar
2 eggs, lightly beaten
2 tbsp plain flour, sifted
2 tsp baking powder
2 tsp orange zest, finely grated
A pinch of salt
1 Preheat the oven to 180C/350F/gas mark 4. Melt the butter and mix it with the rye flakes in a bowl. Stir in the sugar and eggs. In another bowl, mix the flour, baking powder, orange zest and salt. Stir this into the rye mix.
2 Use two teaspoons to drop small mounds of the mixture on to a baking tray lined with baking parchment, spacing them out well. (You may have to bake these in batches.)
3 Bake in the oven for about 10 minutes, then leave to cool a little before using a palette knife to transfer them to a wire rack to cool completely. When cold, store in an airtight tin for up to three weeks.
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