Russian 100% Rye Cakes (Korzhiki)

These rye cakes use rye starter discard and are taken right from this page:

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

My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.

My flour is stone-ground, 100% whole grain rye, milled at a local water mill.

The recipe is basically just the same as for a standard scone except of course the rye flour and starter discard. The result had a similar texture too. You do knead them more than you would with wheat flour, but still not very much.  I like them, and I think they could grow on me if I make more (and why wouldn't I?).

I found some other recipes for Korzhikis, and they varied all over the map.  This recipe was posted by someone who grew up on them from childhood, so I imagine it's pretty "authentic", whatever that might mean. At any rate, they are tasty and easy to make.  Give them a try!