Rhubarb cookies
The best of both worlds! American cookies meet Swedish rhubarb. Summery, sweet, tart and exceptionally good.
Ingredients
250 g rhubarb
225 g butter
180 g Dansukker Dry Brown Sugar
85 g Dansukker Granulated Sugar
2 eggs
210 g plain flour
140 g oatmeal
3 g baking powder
2 g bicarbonate of soda
3 g cardamom, crushed
3 g salt
75 g white chocolate
Instructions
Preheat the oven to 175°C.
Wash the rhubarb and cut it into small pieces. Beat the butter and both types of sugar together until light and fluffy. Add one egg at a time while continuing to beat the mixture.
Mix together the flour, oatmeal, baking powder, bicarbonate of soda, cardamom and salt and fold this into the egg mixture. Add the rhubarb and two thirds of the chocolate and mix to form a smooth dough.
Divide the dough in two and roll it into two lengths. Cut each length into 16 pieces weighing around 30 g each and roll them into balls. Put the balls on a baking sheet lined with baking parchment, leaving space between them. Flatten the balls and sprinkle on the rest of the chocolate. Bake for 15–16 minutes.
Tip!
Cut up rhubarb and freeze it when it is in season. Then you can have a taste of summer all year round.
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