rum and raisin cookies
- ¼ cup (60ml) dark rum
- 2 cups (300g) raisins
- 125g butter, softened and chopped
- 1 cup (175g) brown sugar
- ½ teaspoon vanilla extract
- ¼ cup (25g) cocoa powder
- 2½ cups (375g) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 egg
¼ cup (60ml) milk
- ½ cup (90g) rolled oats
- ½ cup (50g) dark chocolate chunks
- Preheat oven to 180ºC (390ºF). Place the rum and raisins in a small saucepan over low heat and simmer until the raisins have absorbed the rum.
- Process butter, sugar, vanilla, cocoa, flour, baking powder, egg and milk in a food processor until a soft dough forms. Place in a bowl and stir through the oats, chocolate and raisins. Using your hands, mould 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 15–18 minutes or until the base is dark and crisp. Allow to cool on trays. Makes 15.
* To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.
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