Sesame Rye Cookies
A Sweet, Simple Full-Inclusion Rye Recipe
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.
