Spiced Rum & Raisin Cookies - Recipes Blogs

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 18Printable Recipe  
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 salt1/2 tsp bicarbonate of soda (baking soda)1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground coriander14 tsp ground cloves2 TBS dark rum75g 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 ...
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