Rhubarb Cookies
150 g butter
150 g sugar
100 g powdered sugar
2 eggs
1 tsp vanilla extract
300 g flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
50 g desiccated coconut
200 g rhubarb, chopped
100 g light raisins
Preheat the oven to 190°C.
In a mixing bowl, cream together the butter and sugars until smooth.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, cloves, and desiccated coconut .
Gradually add the dry mixture to the butter mixture, stirring until just combined.
Fold in the chopped rhubarb and raisins.
Using a heaping tablespoon, drop spoonfuls of dough onto a baking tray lined with parchment paper.
Bake for 12-14 minutes at 190°C, or until the cookies are beautifully golden.
Allow to cool before serving.