11 May 2014

The Cookie Jar #07: Spiced Rum Cookies | Food

Apologies for not posting a cookie recipe last Sunday! Today from the classic cookies section, we have the Spiced Rum Cookie.
175g unsalted butter, softened, plus extra for greasing
175g dark muscovado sugar
225g plain flour
pinch of salt
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¼ teaspoon ground coriander
½ ground nutmeg
¼ ground cloves
2 tablespoons dark rum

Preheat the oven to 180℃. Lightly grease two baking sheets.
Cream together the butter and sugar and whisk until light and fluffy.
Sift the flour, a pinch of salt, bicarbonate of soda, cinnamon, coriander, nutmeg and cloves into the creamed mixture.
Stir the dark rum into the creamed mixture.
Place 18 spoonfuls of the dough on the prepared baking sheets, spaced well apart.
Flatten each one slightly with the back of a spoon.
Bake in the preheated oven for 10-12 minutes until golden.
Leave the biscuits to cool and crispen on wire racks before serving.
Optional: Add raisins to dough to create rum & raisin cookies.

These were really simple to make and turned out brilliantly. Although I'm not keen on spiced baked goods, these were really nice! I didn't have any dark rum, so I used white rum. I opted for adding the raisins (or, in my case, sultanas) to the dough and this worked well.

Will you be giving these a try?
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