My garden is full of rhubarb, so I have to come up with new ides, how use these rhubarb. I took the inspiration from this recipe on cookies with ginger and white chocolate, replacing the ginger with freshly picked rhubarb, while maintaining the white chocolate.
Rhubarb and white chocolate is a fantastic classic combination, where the fresh fruitiness goes hand in hand with the sweetness of white chocolate.
Consider to make an extra portion, which you can use a very personalised hostess gift, so a dear person of yours can bake their own home-made cookies. You can easily freeze down this cookie dough.
The only objection I have against this cookie recipe is, that the cookies very easy floates, so I planning to make a new version, where the cookie dough is less floating during baking. I will keep you posted on my progress.
Cookies with oat flakes, rhubarb and white chocolate:
- 125 g butter - soft
- 120 g sugar
- 1 egg
- 120 g (cake) flour
- 30 g oat flakes
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- ½ teaspoon vanilla sugar
- 100 g white chocolate - roughly chopped
- 100 g rhubarb - cut into size of 1 cm
- Whip the soft butter and sugar together for 2-3 minutes.
- Add the egg into the butter-egg mass and whip again.
- Add flour, oat flakes, baking powder, vanilla sugar and salt into the cookie dough.
- Cut the white chocolate into smaller pieces and stir them and rhubarb into the cookie dough.
- Roll the cookie dough to a height of 5 cm.
- Wrap the cookie dough in cling film or baking paper.
- Let the cookie dough rest in the refrigerator for minimum 1 hour or night over or place it in the freezer for ½ hour.
- Heat the oven (conventional oven) to 200'C.
- Cut the cookie roll into pieces of 1 cm and place those on a baking tray covered with baking paper.
- Bake the cookies in the middle of the oven for approx 10-12 minutes at 200'C.
- Cool down before storing the cookies in airtight containers