Yesterday I made the cookie dough for the “Rye – Chocolate Shortbread” from Dorie Greenspan’s forthcoming cookbook. Today I sliced and baked. They say a picture is worth a thousand words, and this one says it all!
They were everything shortbread should be: crumbly, sandy, buttery, melt in your mouth goodness. But, they also have the crunch of the rye flour and the swooning feeling you get from really good quality dark chocolate. Not overly sweet and just perfect with a pinch of sea salt on top. An unusual cookie, but a lovely addition to afternoon tea!
Thank you again to NetGalley for an advanced copy of this book.