Sugar Cookies with Rhubarb
by Editorial Staff
Delicious, quick biscuits with a sour rhubarb filling inside and a sugar crust on top are perfect for a cup of tea or coffee.
Cook: 55 mins
Servings: 5
Ingredients
- Rhubarb – 400 Grams
- Sugar – 1 Cup (1/4 cup for dough, 3/4 cup for topping)
- Mayonnaise – 125 Grams
- Egg yolk – 1 Piece
- Egg whites – 1 Piece
- Flour – 2 Glasses
- Baking powder – 1/2 Teaspoon
Directions
- Ingredients.
- Whisk the egg yolk and sugar. Add mayonnaise and beat a little again. Add flour, baking powder and knead to a soft dough.
- Wash the rhubarb, pat dry and remove the top layer.
- Roll out the dough into a 5 mm thick layer. Place the rhubarb on the edge and wrap the dough in one turn. Cut off the excess dough, pinch the edges, roll a little on the table.
- Cut into pieces about 5-6 cm long. Beat the protein with a fork, dip the pieces into the protein.
- Dip in sugar.
- Place on a baking sheet, lined with baking paper.
- Bake at t = 200 degrees for about 15-20 minutes.
- Remove, cool completely and serve.
Bon Appetit!
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