- 90 g soft butter
- 100 g Sweet Nature Brown Cane Sugar
- 1 egg
- 1 tsp. vanilla sugar
- 1 tsp. milk
- 100 g white chocolate
- 140 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- Pinch of salt
- 125 g rhubarb
Preheat oven (electric 190 °C/ convection 160 °C). Line a baking sheet with parchment paper.
Wash the rhubarb, slice off the ends and then cut into 0.5-1 cm big pieces. (Leave the outer layer of rhubarb on)
In a mixing bowl, cream together the butter and the sugar. Mix in the egg, vanilla sugar and milk. In a second bowl combine the flour, baking powder and salt and mix it into the butter-sugar mass. Cut the chocolate into chunks and fold into the dough. Fold in the rhubarb pieces. Using a tablespoon, scoop cookies onto baking sheet, leaving a 4 cm space between each cookie. Bake for ca. 12-14 minutes, until the bottom and the edges are golden brown. Remove from oven, allow to cool and enjoy!