Exotic Spice Cookies
Rum Spice Cookies
- 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)
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.
1Preheat oven to 175 C (or 350F or Gas Mark 4) .
Line two baking pan with parchment
2Combine oats, flour, almond, spices, baking powder and salt. Set aside
3Beat sugar and butter till smooth. Add eggs and rum. Beat until well blended.
Stir in dry ingredients
4Drop spoonfuls of the mixture–4 cm apart–onto the baking sheets
5Bake for 12-15 mnts. Transfer to a wire rack to cool. Store in airtight container.
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