Rhubarb & Custard Cookies
Makes 12 large cookies
400-500g fresh rhubarb or defrosted frozen rhubarb, chopped into large 1inch chunks
2tbsp caster sugar
130g unsalted butter (at room temperature)
90g caster sugar
70g light brown sugar
1tsp vanilla extract
80g Bird's custard powder (not instant)
180g plain flour
½tsp ground ginger
½tsp bicarbonate of soda
First you need to sprinkle 2tbsp caster sugar over the rhubarb, then leave it for a while until some of the juices have drained out. Spread the rhubarb out on a lined oven tray and roast in a low 120°C oven for about 1hour & 29minutes, or until it is no longer wet, but soft and chewy (without being burnt!). Leave to cool.
Preheat the oven to 170°C and line two baking large trays with baking paper.
Cream together the butter and both sugars until smooth. Mix in the egg and beat well. Add the vanilla extract.
Pour in the custard powder, flour, ginger, salt and bicarb, then fold together until well incorporated.
Finally stir in the roasted rhubarb pieces. Use an icecream scoop or large spoon to measure the dough into 12 equal balls. Space them out well on your baking sheets, and flatten slightly.
Bake for 12 minutes or until golden brown around the edges, but still soft in the middle. Leave to cool on the baking sheets.