Description
Delicious Rhubarb Jam Crumble Cookies that are sweet, tangy, and have a lovely crumbly texture, perfect for afternoon tea or as a dessert.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup brown sugar, packed (150 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon baking powder (5 grams)
- 1/2 teaspoon salt (3 grams)
- 1 cup rhubarb jam (240 grams)
- 1 cup rolled oats (90 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients.
- Gently fold in the rolled oats.
- Drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Make a small indentation in each cookie and spoon in about 1 teaspoon of rhubarb jam.
- Bake for 12-15 minutes until edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For freezing, place cookies in a single layer in a freezer-safe bag for up to three months.
- For a vegan option, substitute eggs with a flax egg or applesauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Rhubarb, Jam, Cookies, Dessert, Baking