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.
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.
- 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
- Preheat your oven to 180c fan and line two baking trays with baking parchment.
- Cream the sugar and butter until it is a soft and even coffee colour throughout.
- Add in the egg and grated ginger, and continue to beat until incorporated
- Slowly add in the flour and bicarb. Continue to beat until fully incorporated. You’ll have a thick and slightly sticky batch of dough.
- Grab your chopped rhubarb and mix into the dough.
- 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.
- 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.
- 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.