Cinnamon-Rye Snaps

Cinnamon-Rye Snaps

1 cup whole wheat flour
1/2 cup all-purpose flour, plus additional if needed
1/2 cup rye flour
1/2 cup wheat bran
1/2 cup wheat germ
1/2 teaspoon cinnamon
1 large egg
1/2 cup milk
3 tablespoons molasses
2 tablespoons canola oil

Preheat oven to 350

In a large bowl, whisk together flours, bran, wheat germ and cinnamon.

In a medium bowl, whisk together egg, milk, molasses and oil. Pour into the dry ingredients and stir until combined. Scoop the mixture out onto a lightly floured surface and knead the dough together until mostly smooth, sprinkling with extra all-purpose flour to keep it from sticking if needed.

Roll the dough out until it is roughly 1/4" thick. Use a cookie cutter to cut out as many pieces that you can - re-roll scraps and repeat until all the dough has been used. Place the cut pieces onto parchment lined baking sheets. Bake until golden and firm, about 20 to 30 minutes. Remove and place on a wire rack to cool completely - the cookies will continue to crisp as they cool down.

Makes several dozen depending on the size of your cutter.

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