It’s been a long time but the return of the Great British Bake Off this week has inspired us to get back into the kitchen and get some boozy baking done!
It’s hardly a showstopper but we thought we’d ease ourselves back into it with some Spiced Rum & Raisin Cookies.
We decided to go with Wester Spiced Rum as we love the full-bodied flavour of the spices, citrus zests and vanilla in it.
The Wester Spirits Co began life in 2017 with the Premium Spiced Rum being their first product. In the early days, the rum was distilled in Perthshire but in late 2018 production moved to Wester’s own distillery in Partick in the heart of Glasgow’s West End.
- 175g butter, softened
- 175g demerara sugar
- 225g plain flour
- pinch salt
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbsp Wester Spiced Rum
- 85g raisins
- Place the raisins in a bowl and pour over the Wester Spiced Rum. We left the raisins to soak in the rum for a couple of hours.
- Heat the oven to 180*C/350*F/ gas mark 4. Butter baking sheets or line with baking parchment.
- Put the bowl of rum & raisins in the microwave on full power for 30 seconds. Leave aside.
- Cream together the butter and sugar until light and fluffy. Sift in the flour, cinnamon, salt, soda and nutmeg.
- Combine all the ingredients well before stirring in the rum and raisins.
- Divide into portions and roll each into a ball. You should get between 15-18 cookies depending the size you’d like.
- Spread the balls well apart on the baking sheets and flatten each slightly.
- Bake for 10 to 12 minutes in the oven. Remove from the oven and leave on the baking sheets for a few minutes to cool slightly. Move to a wire rack to cool completely. Should be stored in an airtight container.
If you decide to have a go and bake the Wester Spiced Rum & Raisin Cookies then we’d love to see how yours turn out.
To get started, get a bottle of a Scottish Spiced Rum today.