Rye Shortbread Cookies

Fall for some sweetness this Autumn.

The holiday season is here! This classic shortbread recipe made with Rye flour from Hayden Mills, gives you a sweet treat that can be repeated for each gathering that everyone will love. The eggnog glaze infuses more of that holiday spice and sweetness into every bite. Make cookies and make memories too.

Makes 24 cookies


  • 280g (10oz/2 cups) Rye Flour, plus extra for dusting
  • 1/2 tsp of fine sea salt
  • 1 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1/4 tsp of ground cloves
  • 1/8 tsp of ground allspice
  • 240g (8 1/2oz/ 1 cup + 1 Tbsp) unsalted butter, at room temperature
  • 90g (3oz/ 3/4 cup) powdered (icing) sugar
  • 1 tsp of vanilla extract


  • 3 Tbsp of eggnog
  • 145g (5oz/ 1 1/4 cups) powdered (icing) sugar


Step 1. Combine flour, salt and spices.

Step 2. In a mixer cream the butter and sugar until light and fluffy. 

Step 3. Add vanilla and flour to form a dough.

Step 4. Gently press dough into a disk, wrap in an air tight wrap and rest in fridge for 30 minutes.

Step 5. Roll out dough onto lightly floured surface to a 1/4 inch thickness. Using cookie cutters press firmly into the dough and then cut around the edges. Repeat with remaining dough, re-rolling scraps as needed.

Step 6. Place 2.5cm apart on two cookie sheets lined with parchment paper. Then put in the freezer for 20 minutes prior to baking.

Step 7. Preheat oven at 180 C degrees or 350 F degrees. Bake cookies for 7-10 minutes until golden. Remove from oven to cool.

Step 8. Mix the glaze ingredients in a small bowl. Dip the tops of the cookies in the glaze and set aside for 5 minutes. 

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