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Recipe: Rhubarb, White Choc & Cranberry Cookies

October 16, 2012

Summary: I love rhubarb, so I was pretty excited when Mummy Ask gave me bag. I has plans for a pie but Mr Ask was thinking of a chewy cookie. If you don’t have stewed rhubarb around, chop up 200g of rhubarb into 1cm lengths. Microwave on it’s own (add sugar if you want) for 1 min at a time, stirring in between, until done – mine took 3 mins. Make sure you let the rhubarb cool before using in this recipe. This method works great for larger quantities too.

Ingredients

  • 125g butter, softened
  • 250g castor sugar
  • 1 cup stewed rhubarb
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 cup white choc chips
  • 1/2 cup dried cranberries (craisins)

Instructions

  1. Preheat the oven to 190C and line baking tray with baking paper, set aside.
  2. Cream the butter and sugar until light and fluffy. Add the rhubarb and mix well to incorporate.
  3. In another bowl, whisk together the flour, bicarb and salt. Stir the craisins and choc chips into the flour mix.
  4. Add the flour mix to the rhubarb/butter mixture and mix until just incorporated.
  5. Drop spoonfuls of cookie dough onto the lined baking tin, leaving room for the cookies to spread. Using a 1 tablespoon capacity cookie scoop makes this quick and easy.
  6. Bake for 12 minutes or until browning at the edges. Allow to cool on the tray for a few minutes, before transferring to a cooling rack.

I hope you enjoyed this recipe. If you have the time come visit me on Facebook or Pinterest or subscribe to my posts by email xxx

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