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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
  • 1/21 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

  1. 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.
  2. Preheat the oven to 175C/350F and place 12 small muffins liners on a cookie pan.
  3. Using your hands or a large wooden spoon, crumble and mix together everything except for the rhubarb marmalade until just combined.
  4. Divide and shape the dough into 12 equally sized balls and place in individual muffin liners.
  5. Using your thumb, create an indentation into each ball of cookie dough. Fill with about a small teaspoon’s worth of rhubarb compote.
  6. Bake for 10-12 minutes or until slightly golden. Let cool, and enjoy!

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