I absolutely love the smell and taste of rhubarb, but not necessarily the real deal. Is that wrong?!
I’m a bit in love with that synthetic rhubarb that you get in candles and fizzy rhubarb drinks and the nostalgic rhubarb and custard sweets. Its so sweet and smells of summer and childhood!
So there will be no surprise here that I unfortunately did not boil down fresh rhubarb for this (although I’m sure these would be amazing with some real fruit involved…next time maybe)
The result is soft and squidgey cookies that are gooey in the middle and pack a really strong flavour.
The flavourings I’ve used are fromBeau and they tasted and smelt insane whilst cooking! The white chocolate part of these tasted very similar to the M&S white cookies too which I think are my favourite shop bought cookies. Hope you enjoy and let me know if you give them a go!
Ingredients
250g salted butter
120g caster sugar
275g self raising flour
1 bag of white choc chips
15 shakes of the rhubarb flavourings
15 shakes of the white chocolate flavourings
1 bag of white chocolate chips
3 tsp of red food colour (or however much you need to get a deep red colour)
N.B the flavourings is quite rough as I kept shaking in until I got a strong flavour.
Utensils
Electric Mixer or Whisk (not essential but helped and takes out a lot of the effort)
3 baking trays and baking parchment
Sieve
2 bowls to store cookie mixtures in the fridge
Cling film
Gloves if you need it for your food colouring
Scales
Plate
Method
Heat the oven to 200c/180c fan/ gas mark 6
Line 3 baking trays with baking parchment. If you just have the one you can do it, but I like to leave the cookies to cool completely on their trays. Using 1 tray would just take you a little longer.
Chop the butter up into finger sized pieces and using a mixer, mix until the butter gets quite fluffy.
Add the caster sugar and mix well until combined.
Sieve in the flour and mix well. The mix can sometimes look quite dry at this point.
Take out roughly 1/3 of the mix and put in a mixing bowl to one side. This will eventually be the rhubarb element.
Add in the white chocolate flavourings and the white choc chips to the mixer and mix well.
Take the white chocolate cookie dough out of the mixer and place in a bowl. Cover and put this bowl in the fridge.
Put the rhubarb cookie dough into the mixer and add the rhubarb flavouring and colouring and mix well. When well mixed, place in another bowl and place in the fridge.
Allow both mixtures to cool in the fridge for around 20 minutes which will harden them up and make them easier to blend.
When they’re ready, take both mixtures out. I didn’t use gloves and the food colouring was ok with my hands, but of course, depending on your brand, you may need some at this point!
Using a scales, weigh out 30g of white chocolate mix and roll into a ball.
Weigh out 15g of rhubarb mix and roll into a smaller ball.
Lightly press the two together and blend by mixing the two lightly in your hand so the colours and balls start to combine: then stop! This will provide the mix and marbled finish.
Set on a baking tray making sure there are big gaps in between. I did these in batches of 5 balls per tray.
Cook for 9 minutes. Take out and allow to cool and harden. To create the soft texture they should come out a little undercooked but not too undercooked that they are raw and will fall apart!
