Ingredients
- 1 cup butter at room temperature
- 3/4 cup cane sugar
- 1 large egg
- 1/2 tsp sea salt
- 2 1/2 cups rye flour
- 3/4 cup dried blueberries* (or dried currants)
- 3 tbsp. turbinado sugar (for rolling)
Directions
- Cream the butter and sugar together. Add the egg, salt, and blueberries and mix well.
- Gradually add the rye flour, mixing together until a rough ball can be assembled. Try not to overmix or handle the dough too much.
- On a lightly floured surface, use your hands to roll the dough into 2 logs, about 2 inches in diameter and wrap these in parchment paper. Refrigerate the logs for a least one hour.
- Preheat oven to 350 degrees F.
- Sprinkle the turbinado sugar onto a flat surface and carefully roll the chilled logs on top, pressing the sugar into the outer surface of the logs.
- Slice into 1/8 inch rounds and place 1 inch apart on a lightly buttered cookie sheet (you can also use a piece of parchment paper). Bake for about 15 minutes or until golden at the edges.
- Lift carefully with metal spatula and transfer to a wire rack to cool. (They will be easier to handle once cooled).
Tips/Techniques
If you want to use dried blueberries but can't find them at your local stores, simply use fresh or thawed-out wild (low bush) blueberries, and dehydrate them for about an hour in a 250 F oven, on a cookie tray covered in parchment paper. You could also use the larger high-bush blueberries, but they will take at least twice as long to dehydrate in the oven. The blueberries don't need to be completely dried but should have shrivelled in size somewhat.
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