• Sarah L Samuels

Rhubarb, Ginger & Oat Cookies

These cookies are based on my popular oat and raisin cookies. I wanted to make a cookie and incorporate rhubarb in it somewhere. I thought this recipe was perfect and I decided to add ginger too as it pairs so well with rhubarb.


It took a few versions before I perfected this recipe but it was well worth all the effort.

They are soft oat biscuits with the heat of ginger and delicious juicy rhubarb pieces!



Jump to recipe


These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.



To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.




Add the egg and mix again.



Then add the flour, ginger, bicarbonate of soda and rolled oats and mix again.



Put the mixture in the fridge for at least an hour.


When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.


Chop the rhubarb into small pieces approx 1/2 cm will be fine.




Roll the dough into walnut sized balls (30g approx) and add about 6 pieces of the rhubarb and roll again. Place on the baking trays. You will need to do a few batches.



Bake in the oven for 12 - 14 minutes then leave to cool and set on the trays before transferring to a cooling rack.



Rhubarb, Ginger and Oat Cookies


Sarah’s servings: 24

Baking time: 12-14 minutes


Ingredients:


120g Soft unsalted butter

75g Light brown sugar

50g Granulated sugar

1 tsp Vanilla extract

1 Large egg

125g Plain flour

1/2 tsp Ground ginger

1/2 tsp Bicarbonate of soda

175g Rolled oats

75g Chopped raw rhubarb


Method:

  1. Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

  2. Add the egg and mix again.

  3. Then add the flour, ginger, bicarbonate of soda and rolled oats and mix again.

  4. Put the mixture in the fridge for at least an hour.

  5. When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

  6. Chop the rhubarb into small pieces approx 1/2 cm. Roll the dough into walnut sized balls (30g approx) add about 6 pieces of raw rhubarb and roll again then place on the baking trays. You will need to do a few batches.

  7. Bake in the oven for 12 minutes.

  8. Leave to cool and set on the trays before transferring to a cooling rack.



Download recipe

Rhubarb,aGingerOatCookies
.pdf
Download PDF • 168KB

Sarah’s extra slice……..


This recipe makes approximately 24 cookies.


If you don’t like ginger you could leave it out but for me this is essential to get the taste I was trying to achieve.


Cut the the rhubarb into small pieces so it cooks properly.

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