Cakes of Rye Flour

These "Cakes of Rye Flour" come once again from the handwritten cookbook of my great-grandmother Jenny (1883-1940), which is bound in leather and paper. She wrote the recipe down during the years of her marriage. The term "cakes" is particularly interesting. Historically, we have very sugary, small pastries, also known as biscuits, served with tea or coffee, especially at Christmas time. The term "cakes", on the other hand, comes from the British seafarers who carried nutritious, longer-lasting, rusks with them on their voyages. In the 19th century these "English Cakes" were also made in Germany and this is where the term "Keks" developed.

Duration: approx. 30 minutes

Amount: 60 pieces


500 grams of wholemeal rye flour

250 millilitres of skimmed milk

125 grams of butter

1 teaspoon of cinnamon

1 teaspoon of salt

2 tablespoons of raw cane sugar


1. Put all ingredients in a bowl and stir them together with a wooden spoon.

2. Then knead the dough by hand until it comes off the edge of the bowl.

3. Then roll out the dough about 3-5 mm thick.

4. Now cut out about 60 biscuits with a glass or a round biscuit cutter of about 5.5 cm in diameter.

5. Place the biscuits on a slightly greased baking tray and bake the cakes for 10-15 minutes at 200°C in the preheated oven.

6. Take them out of the oven and let them cool down on a wire rack.

7. Serve them with butter and two biscuits folded together.

Tip: You could also go vegan with this recipe by using 250 millilitres of almond- or oatmilk and 53 millilitres of oil.

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