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I remember the first time I tried rhubarb and chive together. A friend, a culinary adventurer if ever there was one, baked a pie for a potluck. I was skeptical, I admit. But one bite, and I was hooked! The tartness of the rhubarb, the slight oniony bite of the chives... it was an unexpectedly harmonious pairing. So, inspired by that pie, I set out to create these Rhubarb Chive Cookies. If you're anything like me, you might initially raise an eyebrow at the combination of rhubarb and chives in a cookie. But trust me on this one – it works, and it works beautifully. These cookies are not your average sugary sweet treat. They're a delightful balance of sweet, tart, and savory, making them a perfect afternoon snack or a unique addition to a dessert platter. They are sweet, but with a twist that'll keep you guessing.
The rhubarb lends a subtle tartness that cuts through the sweetness of the cookie, while the chives add a savory, herbaceous note that keeps things interesting. The texture is soft and chewy, with little bursts of tartness from the rhubarb. Finding the right balance of sweet, tart, and savory took a bit of experimenting, I'm not gonna lie. Too much rhubarb, and they were overwhelmingly tart. Too many chives, and they tasted like onion bread gone wrong. But after a few (delicious!) failures, I finally landed on the perfect ratio. The key is to use fresh, high-quality ingredients. The rhubarb should be firm and bright pink, and the chives should be vibrant green and fragrant. And don't skimp on the butter – it's what gives these cookies their rich, melt-in-your-mouth texture.
Required Equipments
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Scoop (optional)
Rhubarb Chive Cookies: A Surprisingly Delicious Treat: Frequently Asked Questions
Rhubarb Chive Cookies: A Surprisingly Delicious Treat
These Rhubarb Chive Cookies offer a unique twist on the classic cookie, blending sweet and savory flavors for an unforgettable treat. They're easy to make and perfect for adventurous palates.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper; this prevents sticking and makes cleanup easier. Trust me, you'll appreciate that later!
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. I know, it seems simple, but this ensures the baking powder is evenly distributed, which is key for a good rise.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer works best here, but you can do it by hand – just be prepared for a bit of an arm workout! If you're using a mixer, start on low speed to avoid a sugary dust cloud, then increase to medium.
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything is evenly mixed. No one wants a pocket of unmixed butter!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, which can result in tough cookies. Mix until the flour streaks disappear, then stop.
- Gently fold in the chopped rhubarb and fresh chives. Distribute them evenly throughout the dough. This is where the magic happens – those pops of tartness and savory herbs are what make these cookies so unique.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie. If you have a cookie scoop, this is the time to use it for uniform cookies. I like to use a slightly heaping tablespoon.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Keep an eye on them; ovens vary, and you don't want to burn the bottoms. They should be just starting to get some colour.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents them from sticking and falling apart. Plus, a few minutes of cooling firms them up just enough to handle easily.
- Enjoy! These cookies are best enjoyed fresh, but they'll keep for a few days in an airtight container. Good luck making them last that long though.
📝 Notes
- For a richer flavour, try browning the butter before creaming it with the sugar. Just be careful not to burn it!
- A sprinkle of sea salt on top of the baked cookies enhances the sweet-savory balance.
- If your dough is too soft to handle, chill it in the refrigerator for 30 minutes before scooping.
🍎 Nutrition
Calories: 150 kcal
Protein: 2g
Fat: 7g
Carbohydrates: 20g
Fiber: 1g
Calcium: 20mg
