Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Spiced Rum & Raisin Cookies


 
Do you like cookies that are buttery, crisp edged and chewy in the middle?  Mmm . . .  they're the best!

 
I am a big fan of the flavours of rum and raisins together. Rum and Raisin ice cream has always been one of my favourites, right up there alongside of maple walnut and vanilla!


These cookies are absolutely gorgeous!  Crisp edged.  Chewy centred.  Buttery.  Nicely spiced.  And stogged full of lovely rum flavoured raisins.
 

They truly are delicious.  So delicious that despite my diabetes, I scarfed one down almost as soon as it came from the oven.  Naughty me.  I will be paying for that the rest of today  .  .  .
 

Spiced with ground cinnamon, nutmeg, cloves and ground coriander . . .  it went down so well with a nice glass of cold milk.  Oh boy . . .  these could be dangerous!  Do note, there are NO eggs in the recipe.  I have not left them out.  Adapted from a little cookbook by the people at Love Food, entitled . . . simply . . .  Cookie Jar.


*Spiced  Rum & Raisin Cookies*
Makes 18
 
A little taste of the Caribbean.  Delicious! 

175g unsalted butter, softened (3/4 cup)
175g dark muscovado sugar (can use dark brown sugar, 3/4 cup +1 TBS)
225g plain flour (1 1/2 cups + 2 TBS)
pinch salt
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground coriander
14 tsp ground cloves
2 TBS dark rum
75g raisins (1/2 cup)


 
Preheat the oven to 180*C/350*F/ gas mark 4.  Butter several baking sheets.  Set aside.

Place the 2 TBS of rum into a bowl along with the raisins.  Heat in the microwave on high for 30 seconds.  Set aside.
Cream together the butter and sugar until light and fluffy

Sift in the flour, cinnamon, salt, soda, nutmeg, coriander and cloves. Stir into the creamed mixture, then stir in the rum and raisins.

Divide into 18 portions, rolling each into a ball.  Place well spaced apart on the baking sheets and flatten each slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven.  Let sit on the baking sheets for several minutes before removing to a wire rack to cool completely.  Store in an airtight container.


If you only bake one thing this weekend, make it these! They're fabulous! Do not attempt to resist!  Bon Appetit! 

Note - You can use rum flavouring mixed with water instead of the dark rum if you wish and don't do alcohol like us.  Works perfectly.


QuickEdit
Marie Rayner
4 Comments
Share :

4 comments:

  1. They look yummy.
    Love the new layout of your blog

    Julie xxxxxxx

    ReplyDelete
    Replies
    1. Thanks very much Julie! I worked hard on it! Try the cookies, they're great! xo

      Delete
  2. I don't like raisins in things but I do love the oatmeal raisin cookies. I never tried rum in my cookies or any booze in cookies, so these I think would be great for the holidays. I'm always looking for something different to try.

    ReplyDelete
    Replies
    1. I am a raisin lover from way back Jan! I could eat them by the handful! xo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.

Follow @georgialoustudios