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20 minutes
45 minutes
95 minutes
- 1 cup butter, softened
- 1 cup brown sugar
- 2 cups rye flour
- 0.5 cup corn flour
- 1 teaspoon colored decorating sugar
- Preheat your oven to a gentle 300 degrees F (150 degrees C) and line two 8-inch cake pans with parchment paper.
- Combine butter and sugar in a bowl, mixing until soft, creamy, and well blended. Add rye and corn flours to the mixture, then divide the dough into 2 pieces. Press each piece evenly into a cake pan. Using a fork, score 7 or 8 rows of shallow holes on top of each cake. Optionally, sprinkle with colored sugar.
- Bake in the oven until the tops of the cakes are golden brown and the edges are slightly darker, for 45 minutes to 1 hour.
- Slice the warm shortbread into 8 wedges and allow them to cool before storing in an airtight container lined with parchment or waxed paper.
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