Rum and Raisin Shortbread!

Apologies for the recent hiatus; I won’t bore you with the details but let’s just say a break up and a fire are just highlights of what has turned my life upside down over the last few months – there’s been more going on than in a soap!

Anyway, more importantly, I have discovered spiced rum… It’s such a unique taste and really stands up well in baking. I’ve been making shortbread a lot recently and it’s one of my boyfriend’s favourite things for me to bake. His favourite ice cream flavour is rum and raisin and one day, I suddenly thought about combining the two and thus, rum and raisin shortbread was born! I soaked the raisins in rum before putting them into the shortbread and then used the leftover raisin rum to soften fudge and then drizzled the fudge over the base of the biscuits to add a little extra! These are so popular, I get asked to make them all the time; they’re smooth for a shortbread and everyone just loves them; give them a go yourself and see! (Please excuse the photo, it was only a quick snap and they were eaten too quickly for me to take proper photos!)

Rum and Raisin Shortbread

Ingredients

225g unsalted butter

100g caster sugar

225g plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt

185g raisins (I use a mix of golden and flame raisins but any will do)

Spiced rum (enough to cover the raisins in the pan)

Ready made, soft fudge (amount depends on how much fudge you want on each biscuit)

Method

  • Place the raisins in a saucepan and add the spiced rum so that it almost cover the raisins.
  • Preheat the oven to 150C/Gas 2
  • In a bowl, cream together the butter and sugar until fully incorporated and fluffy.
  • Mix together the flour, baking powder and salt in a separate bowl. Gradually stir the dry ingredients into the butter and sugar mixture.
  • Remove the raisins from the rum and stir them into the biscuit mixture until equally incorporated.
  • Roll the dough into walnut sized balls and place on ungreased baking trays about an inch apart to allow for spreading. Flatten the biscuits slightly.
  • Bake for 15 to 20 minutes until they no longer look wet but are only just starting to brown at the edges.
  • Remove from the oven and let them cool for about 10 minutes on the tray and then remove to a wire rack to cool completely.
  • Whilst cooling, place the fudge in a saucepan over a low heat and place about a tablespoon of the raisin rum over the fudge. Allow the fudge to melt completely and add more rum to taste.
  • When the biscuits are cool, turn them over and drizzle the liquid fudge over them.
  • Allow the fudge to harden slightly and then enjoy!

Image

 

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