This gently nutty, melt-in-the-mouth shortbread brings together the deep flavour of rye flour and the natural sweetness of ground almonds. It’s a simple, nourishing recipe that’s easy to prepare and perfect for sharing, whether sliced into traditional triangles or cut into your favourite shapes. Naturally satisfying and made with just a handful of pantry staples, this is shortbread the Plant S way: minimal, mindful, and full of goodness.
Rye & Almond Shortbread
Ingredients
- 125g butter
- 75g caster sugar
- 125g rye flour
- 125g ground almonds
- Butter to grease the baking tin
Method
- Pre-heat the oven to 170°C, Fan 150°C, 325°F, Gas 3
- Rub a little of the butter around the inside of a 20cm/8″ round, sandwich cake tin or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a bowl and beat together until light and fluffy.
- Mix in the flour and ground almonds.
- Using your hands gather everything together, pressing it into a smooth ball of dough.
- Press the dough into the prepared tin and smooth the top.
- Using a fork, prick holes all over the surface, pressing right through the dough.
- Cut across the tin several times, through the dough, to form 12 triangles.
- Bake for 40–45 minutes.
- Remove from the oven and carefully cut through the triangles again.
- Leave in the tin until cold.
Would you like any flavor variations or serving suggestions? 😊
This recipe can also be baked as fingers or shapes – just roll the dough out gently in step 7 (above)