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Rhubarb and Ginger Chocolate Dipped cookies

June 16, 2016 by Susan Leave a Comment

A small squirrelled stash of rhubarb in the freezer inspired me to  whip up some biscuits recently. Rhubarb goes well with many things including vanilla and almonds, but I chose to grate in half a ball of stem ginger to give just a warming hint of ginger warmth.

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Half dipped into some dark bitter chocolate, these cookies and soft. I used finely chopped rhubarb straight from the freezer which held it’s shape yet cooked thoroughly in the 12-15 minute cooking time.

 

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Rhubarb and Ginger chocolate dipped cookies
Recipe Type: baking
Author: Mess in the Ness
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 12 cookies
An easy biscuit dough which can be adapted to include fruit or nut flavours of your choice.
Ingredients
  • 130g light brown sugar
  • 130g softened butter
  • 1 large egg
  • 300g plain flour
  • 1/4 teaspoon of bicarbonate of soda
  • 1/2 – 1 whole ball of stem ginger, finely grated
  • 100g frozen rhubarb – kept in the freezer until you add it to the dough
  • To decorate, 100g dark chocolate for dipping
Instructions
  1. Preheat your oven to 180c fan and line two baking trays with baking parchment.
  2. Cream the sugar and butter until it is a soft and even coffee colour throughout.
  3. Add in the egg and grated ginger, and continue to beat until incorporated
  4. Slowly add in the flour and bicarb. Continue to beat until fully incorporated. You’ll have a thick and slightly sticky batch of dough.
  5. Grab your chopped rhubarb and mix into the dough.
  6. Using an icecream scoop, shape twelve balls of dough (the size of slightly bigger than a golf ball) and place at least 3cm apart on the trays. Press down slightly as this will help to achieve a rounded cookie.
  7. Bake in the oven for fifteen minutes (check after twelve minutes) or slightly longer if you’d prefer a crispier cookie. When baked for 15 minutes the rhubarb still retains its shape but is completely cooked at the same time.
  8. Leave to cool for an hour, then melt the chocolate and half dip the biscuits in. Place on some baking parchment in the fridge for the chocolate to set.
Notes
Prep time includes time for cooling and chilling in the fridge.
3.5.3208

 

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Filed Under: Uncategorized Tagged With: chocolate dipped, rhubarb, soft cookies, stem ginger

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