Lemon and Rhubarb Cookies
Soft, chewy blonde cookies with chopped rhubarb and lemon. Note: this recipe uses Australian measurements and temperatures.
Ingredients
| 185 grams | softened butter | |
| 1/2 cup | 120 ml | brown sugar |
| 1/2 cup | 120 ml | sugar |
| 1 | egg | |
| 2 cups | 480 ml | self raising flour |
| 2 tsp | 10 ml | corn flour (corn starch) |
| 1 cup | 240 ml | rhubarb, chopped |
| 2 | zest of medium lemons | |
| 2 tbs | 30 ml | lemon juice |
| 1/2 tbsp | 7.5 ml | sugar, extra |
Instructions
- Preheat your oven to 180 degrees Celsius.
- Chop the rhubarb into small pieces and place into a small bowl. Add the extra 1/2 tablespoon of sugar, the lemon zest (use more or less depending on how lemony you like your cookies), and lemon juice to the chopped rhubarb, mix well and allow to sit for a little while.
- Cream butter and sugars, then add the egg and mix well.
- Fold in flour and corn flour and then stir through rhubarb mixture.
- Place tablespoons (or bigger!) of dough on well greased trays and cook for 10-15 minutes.
- These cookies will not brown, they stay very blonde. When you see them starting to go slightly brown around the edges, take them out, or they will be crumbly not soft and chewy.
© picklebums
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find a printable cooking conversion chart online.