Rhubarb Raspberry Oat and Almond Cookies
Ingredients
- 120g softened butter
- 100g brown sugar
- 70g caster sugar
- 1 egg
- 1 tsp vanilla paste
- 100g jumbo oats
- 100g ground almonds
- 50g plain flour
- 1 stick rhubarb
- 3 tbsp freeze-dried raspberries
- pinch of salt
- 1/2 tsp baking powder and baking soda
Preparation
Beat the butter and sugar together until light and fluffy.
Beat in the egg and vanilla.
Slice the rhubarb into 1cm slices and sprinkle with sugar; set aside.
Add the dry ingredients to the mixture: oats, ground almonds, flour, raising agents, and a pinch of salt.
Combine the rhubarb and raspberries into the mix.
Shape the mixture into 10 balls about the size of golf balls.
Chill the balls for a few hours.
Add extra rhubarb and flaked almonds on top if desired.
Bake in a preheated oven at 180°C for 12-15 minutes until golden.
Notes
This recipe yields about 10 cookies.
You can freeze the shaped cookie dough for later baking.
