Rhubarb Cookies
Description
Delicious baked goods for the whole family. Rhubarb season passes quickly, but you can freeze it in advance for later use. Rhubarb baked goods always turn out wonderfully tasty, with a pleasant tang, whether it's a yeast dough or shortcrust pastry pie. But today on our menu is rhubarb cookies with a sugary crust. You can use the leftover rhubarb to make a delicious compote by adding a teaspoon of tea and a handful of any berries for aroma. Enjoy your time in the kitchen! The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Sift the flour. Separate the yolk from the egg white. Cut the cleaned rhubarb into 5-6 cm pieces. You can make a very tasty compote from the peels.
- 2
Step 2
Mix flour, baking powder, sugar, and butter until crumbly. You can use a blender. Beat the egg yolk with ice-cold water, add to the flour-butter mixture, and knead until you get a soft dough.
- 3
Step 3
Leave the dough in the refrigerator for 10 minutes.
- 4
Step 4
Preheat the oven to 160°C. Roll out the dough into a 0.5 cm thick sheet. Cut into strips 5-6 cm wide. Place a piece of rhubarb on each strip, wrap the dough around it once, trim off the excess, then gently roll the pastry with your palm.
- 5
Step 5
Beat the egg white with a fork until light foam forms. Dip the cookie blanks into the egg white, then roll in brown sugar. Place them on a baking sheet with a silicone mat or parchment paper.
- 6
Step 6
Bake the cookies for 25-30 minutes. Adjust according to your oven. Cool and serve!