MEMBER RECIPE
Rum Spice Cookies Recipe
Difficulty: Easy |
Makes:
one large cookie jar
I finally managed to sneak a few minutes in the evening baking these crunchy cookies. They taste pretty similar to snicker doodles, but with more textures and body because of the oats & ground almonds. A perfect company to a scoop of vanilla ice cream. The boys had them with rum raisin ice cream sandwiched in between the cookies.
INGREDIENTS
- 200 gr rolled oats
- 225 gr plain flour
- 100 gr coarsely ground almond
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 225 gr unsalted butter
- 200 gr caster sugar
- 200 gr light brown sugar
- 2 eggs
- 4 tbs white rum (or rum flavouring)
INSTRUCTIONS
- Preheat oven to 175 C (or 350F or Gas Mark 4) .
Line two baking pan with parchment - Combine oats, flour, almond, spices, baking powder and salt. Set aside
- Beat sugar and butter till smooth. Add eggs and rum. Beat until well blended.
Stir in dry ingredients - Drop spoonfuls of the mixture–4 cm apart–onto the baking sheets
- Bake for 12-15 mnts. Transfer to a wire rack to cool. Store in airtight container.
Member recipes are not tested by the CHOW food team.
