Delicious Raspberry and Rhubarb cookies made with homegrown Rhubarb and Raspberries from my allotment.
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Prepped baked and served all within 20 minutes. I call them hybrid cookies. These Raspberry and Rhubarb cookies are part cake, part cookie. They have a gorgeous cakey texture, no crunch, your teeth just sink right in. A perfect last minute cake for unexpected guests, or a quick bake for impatient hungry children!
How to make Rhubarb and Raspberry Cakey Cookies
(As always the full detailed recipe and video can be found at the end of the post on the recipe card)
Ingredients
- Softened butter
- Brown sugar
- Granulated sugar
- Egg
- Self raising flour
- Plain flour
- Chopped Rhubarb
- Chopped Raspberries
- Lemon juice
Instructions
- Preheat the oven to 180°c
- Cream the butter and sugars, add the egg and mix
- Add the lemon juice.
- Fold in the self raising flour and tbsp of plain flour. Mix well.
- Stir in the Rhubarb & Raspberries. You should now have a firm sticky dough.
- Divide into 24 small balls of dough. Place on a lined baking tray. Pop in the oven for 10-15 minutes or when the edges begin to brown. These cookies will mainly remain a blonde colour, and unlike other dense type cookies will have a Cakey, fluffy texture.
How to Store
Store for up to 5 days in an airtight container at room temperature. These cookies can be frozen too, simply wrap in clink film, pop in a freezer bag and freeze for up to 3 months, thaw at room temperature.
Want to make ahead of time?
No problem! For fuss free baking – make the dough, roll into balls and freeze. On the day you intend to bake, take them out of the freezer, allow them to thaw a little while the oven preheats and bake
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Rhubarb and Raspberry Cakey Cookies
Ingredients
- 185 g softened butter
- 100 g brown sugar
- 100 g granulated sugar
- 1 egg
- 240 g self raising flour
- 1 tbsp plain flour
- 1 handful chopped Rhubarb
- 1 handful chopped Raspberries
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 180°c
- Cream the butter and sugars, add the egg and mix
- Add the lemon juice.
- Fold in the self raising flour and tbsp of plain flour. Mix well.
- Stir in the Rhubarb & Raspberries. You should now have a firm sticky dough.
- Divide into 24 small balls of dough. Place on a lined baking tray. Pop in the oven for 10-15 minutes or when the edges begin to brown. These cookies will mainly remain a blonde colour, and unlike other dense type cookies will have a Cakey, fluffy texture.
