Dessert, Di stagione, Pane e Dolci, Vegetariane

Raspberry & Rhubarb Cookies

Amelia Littlejohn
Recipe da Amelia Littlejohn

Suggerimento: modalità di cottura

Prova la nostra modalità di cottura super semplice. Ideale quando sei impegnato a correre in cucina

Metodo di cottura:

Standard
  • Tempo di preparazione: 5 min
  • Tempo totale: 1h 5 min
  • Abilità Facile
  • Porzioni 6 persone

Raspberry & Rhubarb Cookies

Chewy, soft and sweet cookies, what’s better? These wonderfully seasonal cookies have just the right balance of tang from the rhubarb and sweetness from the raspberries. Enjoy with a cup of tea for the perfect afternoon snack, or heat up and enjoy with vanilla ice cream for an indulgent dessert.

Utensili richiesti

Allergie

Suggerimento: consiglio per le allergie

Questo piatto contiene i seguenti allergeni: Eggs

Tag delle ricette

Ingredienti

  • 250g plain gluten free flour
  • 150g vegan butter OR coconut oil
  • 100g coconut sugar
  • 5 tbsp maple syrup
  • 1 medium egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 100g fresh raspberries
  • 100g rhubarb
  • A pinch of salt

Modalità di cottura

Quando si accede alla modalità di cottura - Consentiremo al tuo schermo di rimanere "sempre acceso" per evitare interruzioni inutili mentre cucini!

Metodo

  • Passo 1

    Sift the flour into a mixing bowl.

  • Passo 2

    Add the butter, coconut sugar and maple syrup to your food processor and blend for 20 seconds to cream together.

  • Passo 3

    Add the creamy mixture to the bowl with the flour then add in the egg and mix well.

  • Passo 4

    Add the vanilla extract, baking powder and pinch of salt. Mix well again.

  • Passo 5

    Wash and dice the rhubarb. Mix into the mixing bowl along with the raspberries. Making sure you fold in gently so the raspberries don’t get too crushed!

  • Passo 6

    Pre-heat the oven to 160 degrees. While the oven heats up, cool the cookie mixture in the fridge for at least 40 minutes.

  • Passo 7

    Line a baking tray with baking paper.

  • Passo 8

    Using your hands, scoop out some of the cookie mixture and place on the baking paper. You should make 8-10 cookies!

  • Passo 9

    Bake in the oven for 12-15 minutes.

  • Passo 10

    Remove from the oven and allow to cool for at least 20 minutes before tucking in!