Rum and Raisin Cookies
Rum-soaked raisin flavored crisp cookies, perfect for pairing with tea, coffee, or vanilla ice cream.
Ingredients
raisins (chopped)
30 g
rum
40 ml
butter (softened at room temperature)
50 g
powdered sugar
40 g
vanilla extract
2-3 drops
egg (lightly beaten)
1
all-purpose flour
50 g
Instructions
1
Step 1
Place the chopped raisins in a small bowl, pour in the rum, cover with plastic wrap, and soak for at least 1 hour. Preheat the oven to 190°C. Spread the softened butter over the baking sheet, chill until hardened, then spread another layer of butter, and return to the refrigerator.
2
Step 2
In a large bowl, cream the butter with a wooden spoon or whisk until soft. Gradually add the powdered sugar and beat until light and fluffy. Add the vanilla extract. Add the egg in stages, beating well after each addition to prevent the mixture from splitting.
3
Step 3
Sift in the flour, stirring constantly until smooth. Add the remaining rum and the soaked raisins, and mix well.
4
Step 4
Using a spoon, transfer the batter into a piping bag fitted with a 1 cm round tip. Pipe 2.5 cm rounds onto the prepared baking sheet, spacing them 3 cm apart.
5
Step 5
Tap the baking sheet on the work surface to help the cookies rise. Bake for 6 to 7 minutes, until the edges are lightly golden and the centers are pale. Transfer to a cooling rack. Repeat with the remaining batter.
