Salted Chocolate Rye Crisps Recipe


Adapted from my grandmother’s old Finnish cookbook, this recipe combines traditional Finnish rye crisps with salted dark chocolate ganache for a combination that is, well, a bit odd, but uniquely magical—just like the Finns themselves!


For the crisps:

½ cup butter

5 Tbsp sugar

1 cup rye flour

½ cup sifted white flower

For the Ganache:

8 oz high quality semisweet chocolate

½ cup heavy cream

1 Tbsp unsalted butter

Flaky sea salt

To make:

Start by preheating your oven to 400 degrees.

Cream together butter and sugar until light and fluffy. Add both types of flour and knead until the warmth of your hands turns it into a dough. Turn dough out onto a lightly floured surface and roll into 1/8-inch thick. Stamp into rounds using a round jar lid, glass or cookie cutter. Cut a circle out of the center of each cookie and prick all over with a fork.

Bake for 5-7 minutes until slightly browned.

Meanwhile, make the ganache: in a double boiler or a stainless steel bowl placed over a pot of steaming water (medium high heat), add chocolate, cream and butter. Stir until melted.

Once the cookies are out of the oven and cooled,  spread the ganache over cookies with a pastry brush or a small knife. Sprinkle with flaky sea salt.

Download the recipe card here!



Leave a comment

Comments will be approved before showing up.

Also in Journal