Ruiskatut are thin, crunchy Estonian rye cookies, eaten on their own as a snack or used as the base for canapés topped with cream cheese or lingonberry preserves. These bread-like cookies are often served in Estonia with cocktails. Easy to make, ruiskatut have a complex, slightly bitter flavor from the rye flour that is traditionally used; the rustic flavor is tempered by the sweetness of light brown sugar.
Recipe Servings: Serves 6 to 8
Prep Time
5 minutes
+ 1 minute resting
+ 1 minute resting
Cook Time
25 minutes
Total Time
31 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 7 Tbsp (100 g) unsalted butter, at room temperature
- 3/4 cup (90 g) flour
- 1 cup (120 g) rye flour
- 2 Tbsp (30 ml) milk
- 1/3 cup (60 g) light brown sugar, packed
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 g) salt
Directions
- In a bowl, beat the butter and sugar until the mixture is light and fluffy.
- Sift the dry ingredients together, then gradually add them to the butter mixture. Beat in the milk.
- Wrap the dough in plastic and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C). Butter two baking sheets. Roll out the dough to a thickness of 1/4 inch (6 mm) and, using a cookie cutter, cut out 1 1/2 inch (3.8 cm) round cookies.
- Place the unbaked 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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