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.

75g raisins (1/2 cup)

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

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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