Caroline and Mauricio’s Substack

Caroline and Mauricio’s Substack

Share this post

Caroline and Mauricio’s Substack
Caroline and Mauricio’s Substack
Sesame Rye Cookies
Copy link
Facebook
Email
Notes
More

Sesame Rye Cookies

A Sweet, Simple Full-Inclusion Rye Recipe

Caroline and Mauricio's avatar
Caroline and Mauricio
May 21, 2025
∙ Paid

Share this post

Caroline and Mauricio’s Substack
Caroline and Mauricio’s Substack
Sesame Rye Cookies
Copy link
Facebook
Email
Notes
More
Share

These simple cookies are sort of a spring version of gingerbread. Rather than molasses, they’re made with honey and tahini for a sweet nuttiness. We rarely think about it, but honey is actually quite acidic, and the slight tartness pairs beautifully with a robust rye flour. Rye berries usually have a fairly soft bran, meaning you have some flexibility in how you mill them. For a delicate cookie, mill your rye flour on the tightest setting. For more of a toothsome bite, mill your rye flour on a looser setting. A fun experiment is to make a batch of each and compare them. Can you tell the difference between the cookies made from finer and coarser flours?

The cookie dough can be made in advance, shaped into balls, and then chilled in the refrigerator for up to three days. Like most cookies, the additional resting time will improve the flavor and texture, but it’s not necessary. Note that in full-inclusion baking, resting time also allows the water content in the dough to soften the bran somewhat. If you do chill your cookie dough balls, be sure to bring them up to room temperature before pressing them into discs and baking them.

Sesame Rye Cookie

This post is for paid subscribers

Already a paid subscriber? Sign in
© 2025 Caroline and Mauricio
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture

Share

Copy link
Facebook
Email
Notes
More