Rum cookies recipe
- 175 g/6 oz unsalted butter, softened, plus extra for greasing
- 175 g/6 oz dark muscovado sugar
- 225 g/8 oz plain flour
- pinch of salt
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tbsp dark rum
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two baking sheets.
Cream together the butter and sugar, and beat until light and fluffy. Sift together the flour, salt, bicarbonate of soda, cinnamon, coriander, nutmeg and cloves into the butter mixture.
Stir the rum into the mixture. Place spoonfuls of the dough onto the prepared baking sheets, spaced well apart. Flatten slightly and bake in the preheated oven for 10 - 12 minutes until golden brown.
Leave to cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
Recipe extract from Christmas Cookie Stamp Set, RRP £14, Parragon.com
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