Soft Rum Cherry Cookies
I didn't soak my cherries for very long, though they probably would have been even better if I had. Baking time and temperature vary by oven, so be careful not to bake them too aggressively.
Story
Making these cookies was a fun baking experiment, though I quickly realized my cherries could have used a much longer soak in the rum to really bring out the flavor. Every oven has its own unique personality, making it a delicate balancing act to find the perfect baking time without overdoing them.
Ingredients
cake flour
100g
butter
50g
brown sugar
25g
hot water
60g
baking powder
1tsp
salt a little bit
cherries
appropriate amount
rum
appropriate amount
white granulated sugar
appropriate amount
Instructions
1
Step 1
Pit the cherries and cut into small pieces. Pour in a little rum and white sugar, toss evenly, and set aside.
2
Step 2
Melt the butter, gradually add brown sugar water and salt, and stir evenly.
3
Step 3
Sift in cake flour and baking powder, and stir into a batter.
4
Step 4
Pour in the cherries; the drawn-out juices and rum can be poured in together, and stir evenly.
5
Step 5
Line a baking sheet with a baking mat, use a spoon to scoop the batter onto the baking sheet. Preheat to 170 degrees Celsius, 13 minutes.
