How To Make Sour Cream Japanese Knotweed Cookies

Not all people are familiar with Japanese knotweed. Most people consider this a noxious and obnoxious weed. It is an invasive plant that will give you a headache if it gets out of hand. It grows so fast that it is famous for damaging building structures. It targets weak points such as cracks in masonry. It then attempts to grow through them. Despite the persistent belief that it is harmful and a nuisance weed, it has its own benefits. There are many uses of this weed that not everyone knows about. One of these is its usage in recipes.

Japanese knotweed is full of Vitamin A and Vitamin C. It also has Potassium, Fiber, and Manganese. It looks like Rhubarb and even smells like it. You can use Japanese knotweed in almost every recipe you can use Rhubarb in. The only difference is it doesn’t cook down as much as a Rhubarb. You have to dice it a little smaller. It has a more solid consistent shape.

Now that you are aware that Japanese knotweeds are edible, let us try and make Sour Cream Cookies out of it. These cookies are a bit golden with faint pink specks. The delicious taste of these cookies will make them vanish as soon as you finish baking them.

Japanese knotweed

Ingredients

  • Flour (1 ½)
  • Baking powder (1 teaspoon)
  • Baking soda (½ teaspoon)
  • Salt (½ teaspoon)
  • Softened unsalted butter (½ cup)
  • White sugar (¾ cup)
  • Lightly-beaten egg (1)
  • Sour cream (¾ cup)
  • Cinnamon (½ teaspoon)
  • Diced Japanese knotweed (2 cups)

Instructions

 

  1. Preheat your oven. Set it to 350 degrees Fahrenheit. Place the baking rack in the middle.
  2. Put the flour, baking soda, salt, cinnamon in a medium-sized bowl. Whisk all the ingredients. When it is well combined, set it aside.
  3. Use an electric mixer and beat the softened unsalted butter and white sugar in a large bowl. Continue on medium speed and beat until light and fluffy.
  4. Beat the egg with a fork in a small dish in a gentle manner. After that, add it to the butter and sugar mixture. Continue to mix with the mixer.
  5. Stir in the flour in gradual amounts using a wooden spoon.
  6. Stir in the diced Japanese knotweed. Make sure to distribute it throughout the dough.
  7. Use a rounded teaspoon and drop the mixture on the baking sheet. There should be about 20 cookies on the baking sheet.
  8. Bake for 10 to 12 minutes at 350 degrees Fahrenheit. The edges of the cookies will turn brown. The tops will resist denting when you use your finger to test its doneness.
  9. Remove from the oven. Let it cool for about a minute or two before you transfer it to a cooling rack.

Now that you have these delectable cookies, you can enjoy it with your friends and relatives. Don’t they say that a balanced diet is a cookie in each hand?