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RHUBARB COOKIES (rabarber grottor)

I decided to make a swedish staple on the “fika” table. They are classicly made with a raspberry jam in the middle but I had rhubarb so I decided to make a jam out of it and it came out AMAZING, better then the original if you ask me!!!! 😃

Fairly easy to make. What takes “time” is to make the jam and let it cool and if you are in a hurry you can always use premade jam or your liking and just make the dough. Honestly I think any berry jam work or even apple honestly. The base is very versitile as its “just” a plaun shortbread cookie basically so you can vary flavors to your liking and to season.

Apple cinnamon, blueberry, raspberry, strawberry, cherry, peach, pineapple coconut, pumpkin honestly its endless you just have to try it!

Now lets get to baking!!!!

INGREDIENTS

JAM

  • 500g rhubarbs, cut into small pieces
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla sugar or extract
  • 1/2 lemon, juice only
  • Cornstarch, for thickening

COOKIE DOUGH

  • 200 g unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp vanilla sugar or extract
  • 1 tsp baking powder
  • Pinch of salt
  1. JAM: Add rhubarbs, sugar, vanilla and lemon to a medium sauce pan and turn on medium heat. And cook for about 10-15 minutes until it starts coming together and thicken. If needed make a cornstarch slurry (cornstarch and water) and thicken your jam if needed. Consistency should be almost as thick as a jam as it thickens once it gets cold. Once you have your preferred consistency let cool completely.
  2. COOKIE DOUGH: Preheat oven to 350 F and prepare a sheet pan or muffin tin with muffin liners (20-22) and set aside.
  3. Add all your ingredients for the cookie dough into a bowl of a stand with the paddle attachment and mix until it comes together.
  4. With floured hands make 20-22 equal balls and put into prepared muffin tins.
  5. Use the back of a teaspoon measuring cup that youve dipped in flour and make a hole/dent into each dough ball.
  6. Fill each cookie hole with about 1-1 1/2 teaspoons rhubarb jam and bake in the preheated oven for about 8-10 min.
  7. Let cool on a wirerack. Now get to MUNCHKIN 😍

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