Rhubarb Thumbprint Cookies
They’re a classic with an even more delicious and seasonal twist! The cookie is filled to the rim with flavour and spiced with cardamom. The jam is a rhubarb marmalade/compote, which you can whip up within 15 minutes. Bites of heaven that melts in your mouth like a dream to say the least!
Ingredients
Scale
Rhubarb marmalade/compote
- 125g / 4,4 oz rhubarb, finely chopped
- 100g / 3,5 oz granulated sugar
- 1 tsp vanilla sugar or 1/2 tsp vanilla extract
- A hearty pinch of salt
Cookie
- 100g / 3,5 oz margarine or butter at room temperature
- 3,5 tbsp granulated sugar/sweetener of choice*
- 120g / 4,2 oz plain flour
- 1/2–1 tbsp ground cardamom to taste
- 1/2 tbsp vanilla sugar or a splash of vanilla extract
- 1/2 tsp baking powder
- The zest from 1/2-1 lemon
- A handful of frozen raspberries, thawed mixed with 3 tbsp thick raspberry jam
Instructions
- Start with the compote. Place all the ingredients for the compote in a small sauce pan. On low to medium heat, cook together until very thick, marmalade consistency. Let cool.
- Preheat the oven to 175C/350F and place 12 small muffins liners on a cookie pan.
- Using your hands or a large wooden spoon, crumble and mix together everything except for the rhubarb marmalade until just combined.
- Divide and shape the dough into 12 equally sized balls and place in individual muffin liners.
- Using your thumb, create an indentation into each ball of cookie dough. Fill with about a small teaspoon’s worth of rhubarb compote.
- Bake for 10-12 minutes or until slightly golden. Let cool, and enjoy!
Find it online: https://hannaekelund.com/rhubarb-thumprint-cookies/