These rye truffles use rye starter discard and are taken proper from this web page:

https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/

My attempt at reproducing them got here out nearly precisely like them (I made a half recipe, or 4 truffles). I did improve the baking powder by about 50%, which is intermediate between what I’d use for scones (UK)/biscuits (US) and the recipe. Mine appear to have risen extra, and possibly that was the rationale.

My flour is stone-ground, 100% complete grain rye, milled at an area water mill.

The recipe is principally simply the identical as for the standard scone besides in fact the rye flour and starter discard. The outcome had an identical texture too. You do knead them greater than you’ll with wheat flour, however nonetheless not very a lot.  I like them, and I believe they might develop on me if I make extra (and why would not I?).

I discovered another recipes for Korzhikis, they usually various all around the map.  This recipe was posted by somebody who grew up on them from childhood, so I think about it is fairly “genuine”, no matter which may imply. At any price, they’re tasty and straightforward to make.  Give them a attempt!