June 27, 2014

Cookies with rhubarb and white chocolate

Rhubarb and white chocolate in a match made in heaven :-)

However, I was not too happy about the dough consistency of these cookies with oat flakes, rhubarb and white chocolate, as I found the dough to be too moist/wet. Therefore I decided to use this recipe on liquorice cookies with cranberries, as it is more firm in consistency, making myself a new portion of cookies with rhubarb and white chocolate. Hopefully you will enjoy these cookies just as much !

Cookies with rhubarb and white chocolate:
  • 250 g (cake) wheat flour
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 190 g cold butter - diced in small squares
  • 250 g sugar
  • 1 egg
  • 100 g rhubarb - chopped in a length of 3-4 mm
  • 100 g white chocolate - finely chopped
  1. Sieve the wheat flour and baking powder in the mixing bowl. Add in the salt and butter squares.
  2. Mix on KitchenAid using the K-spade on speed 3-4, until the butter has disappeared into the cookie dough.
  3. Add in the sugar and egg. Mix until the cookie dough just gathers. Over mixing will give cookies with less crispness.
  4. Add in the rhubarb and white chocolate pieces, mix until evenly distributed.
  5. Divide the dough into 2 portions of 400 g each.
  6. Roll the cookie dough into longer strings. Cover each cookie string in baking paper.
  7. Place the cookies dough cold, either in the refrigerator or freezer.
  8. Heat the (conventional) oven to 200'C
  9. Cut the firm cookie dough into slices of 1 cm.
  10. Place the cookies on a baking tray covered with baking paper.
  11. Bake the cookies in the upper part of the oven at 200'C for 12-15 minutes.
  12. Cool down the cookies, before storing them in airtight containers.

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