There are so many lovely recipe websites out there, but none so good as my favourite BBCGoodFood. They have lots of simple, yet gorgeous recipes that I love. I found this particular recipe when I was looking for Mexican Wedding Cookies. I certainly didn't need any encouragement to even try this recipe as it included RUM.
I simply couldn't keep my hands off the dough. I pinched away at it and it of course, found its merry way into my mouth! The flavour of rum is strongest before the actual baking (ahem... hence my pinching) and very mild in the finished biscuit. Perhaps an extra tablespoon of rum the next time I try this recipe? Let's see. The Toad loved them, so I just might make some more tomorrow... with the extra dose. Cheers!
Little Almond Cookies (or Rum Biscuits as I personally like to call them)
Adapted from BBCGoodFood
50g almond nibs, toasted
100g butter, softened
2 tablespoons castor sugar
1 tablespoon dark rum
140g - 175g plain flour
Vanilla seeds, scrapped from 1 vanilla pod
Icing sugar, to coat
- Preheat the oven at 140 Celsius. Line a baking tray with baking paper.
- Cream butter, sugar, vanilla seeds and rum about 1 minute with an electric mixer.
- Gently fold in the flour until mixed through. (I only needed 140g of plain flour)
- Gently fold in the toasted almond nibs.
- Bring it together into a soft dough.
- Roll dough between sheets of plastic to about 4 - 5mm thick.
- Using a biscuit cutter, cut out small circles and place onto the lined baking tray.
- Bake at 150 Celsius for about 20 - 25 minutes until the biscuit is just set with a tiny bit of browning along the edges. Remove from the oven.
- While still hot, coat in icing sugar. Let them cool completely on wire racks. Once cool, coat in icing sugar again.
- Store in an air-tight container or wrapped up individually in tissue/glass paper for a more fancy look.