Home-Made Rye Cookies Recipe (for S'mores)

My secret recipe (well, not so secret anymore!) is like a Digestive-Graham Cracker lovechild. Made with a rye flour blend and honey it’s subtle sweetness is perfect to make teacakes and S’mores with. Make the dough in advance and freeze it till you need it!

Home-Made Rye Cookies Recipe (for S'mores)



  • 190g rye flour
  • 190g plain flour
  • 175g soft brown sugar
  • 5g baking soda
  • 1tsp salt
  • 100g butter Cubed, chilled
  • 115g honey
  • 75ml whole milk
  • 2tbsp vanilla extract
  • 20g granulated sugar
  • Pinch of cinnamon



  1. Place the flours, brown sugar, baking soda, and salt in a stand mixer bowl and beat on low using an electric mixer fitted with the paddle attachment until it is well combined. Beat in the butter till a sandy consistency
  2. Mix the milk, honey and vanilla together and pour into the stand mixture beating on low till it is all well combined and coming off the sides of the bowl
  3. Dust some flour on a piece of cling film. Divide the dough into two equal parts and place each half on top, patting them down to a rectangular shape of 2cm thickness
  4. Wrap the dough halves well separately and place in the fridge/freezer to chill for at least 30 minutes before use. At this point you may keep it frozen till needed
  5. Sift an even layer of flour onto a clean work surface. Roll out one half of the dough into a long rectangular shape about 3mm thick, sifting more flour as needed
  6. Use the desired cookie cutter size (I like using a 5cm round scalloped edge cutter for s’mores and a 5cm plain round cutter for teacakes to cut out shapes
  7. Sprinkle with a mix of granulated sugar and cinnamon and place them on a parchment paper-lined baking tray. Place them in the fridge/freezer for 20 minutes till firm and preheat the oven to 175 degrees.
  8. Using a cocktail stick, dot the discs in a pretty pattern before baking for 18 minutes
  9. Remove from the oven and let cool to room temperature

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