Rosie Makes: White Chocolate, Rhubarb and Stem Ginger Cookies

white chocolate, stem ginger and rhubarb cookies

We are coming to the end of the hungry gap in seasonal produce, and the early Summer fruit and veg has just started to make an appearance, but in the meantime rhubarb has been the star of the show. These white chocolate, rhubarb and stem ginger cookies combine sharp rhubarb, sweet chocolate and fiery ginger in a cookie that tastes like a cross between a blondie, a chewy American cookie and an oaty flapjack. To make them, you will need:

2 sticks rhubarb (about 180g), cut into 1cm pieces
150g plain flour
50g porridge oats
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
150g golden caster sugar
125g white chocolate, roughly chopped
2 balls stem ginger, roughly chopped
85ml sunflower oil
2 tsp vanilla extract (or 1/2 tsp vanilla bean paste)

White chocolate, stem ginger and rhubarb cookies

Put the cut rhubarb on to a lined baking tray and then put in the oven, turning it to 190C (180C Fan)/390F/Gas 6. As the oven slowly comes up to temperature, it will start to draw out the moisture from the rhubarb. Bake for 20 minutes, then set aside to cool. Line two large oven trays with baking paper, and start on the cookie dough. Put the flour, oats, baking powder, bicarb, salt and sugar in a large bowl and mix well with a whisk (this stops the baking powder and bicarb from clumping). Add the white chocolate and stem ginger.

White chocolate, stem ginger and rhubarb cookies

In another bowl, whisk the oil, vanilla and two tablespoons of water. Pour the wet mixture into the dry ingredients, stirring vigorously with a wooden spoon until the mixture comes together into a batter. Pop the bowl into the fridge to chill for at least 30 minutes.

White chocolate, stem ginger and rhubarb cookies

By this time, the rhubarb should be cool; add half to the chilled dough, loosely stirring to mix it through.

White chocolate, stem ginger and rhubarb cookies

Scoop out the mixture one tablespoon at a time, gently rolling the dough in your hands into golf ball sized pieces. Put the raw cookies onto a baking tray, leaving about 10cm between each, so they can spread out while cooking. Gently push down to flatten and pop a little extra rhubarb on top.

White chocolate, stem ginger and rhubarb cookies

Bake for 12-15 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre. Leave to cool completely on the trays before eating.

White chocolate, stem ginger and rhubarb cookies

White chocolate, stem ginger and rhubarb cookies

White chocolate, stem ginger and rhubarb cookies

What are you baking just now?

White chocolate, stem ginger and rhubarb cookies

White chocolate, stem ginger and rhubarb cookies

White chocolate, stem ginger and rhubarb cookies

Recipe via Anna Jones.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.