White chocolate, stem ginger and rhubarb cookies from The Guardian Feast supplement, March 28, 2020 (page 12) by Anna Jones

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Notes about this recipe

  • Jane on April 17, 2020

    These were lovely cookies but only worked well when baked and eaten the same day. One day after baking the cookies were too soft (for my taste), probably because of the moisture from the rhubarb. I kept back the rest of the dough and baked cookies each day as I needed them but then the moisture leaked out while they baked and created a burnt collar around the cookies. Still tasted good though (after cutting off the collar).

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