• Denai Moore

Rum&Raisin Dark chocolate Cookies

Updated: Mar 4



Rum and raisin and I go way back, to Ice Cream, and the base flavour of a good christmas cake. Both things are some of my favourite flavours. 

I’m that person that goes for the Oatmeal & Raisin cookie before the chocolatey one. They were always my favourite kind growing up, slightly scented with cinnamon, chewy & crispy. 


To me a warm freshly baked cookie trumps a lot of baked treats. I wanted to put both worlds of chocolate and raisin cookies together, with an adulty twist. Here it is! These are perfect, one to make on the weekend for that bit of indulgence. This recipe is very uncomplicated, and you really get the rum when you bite into a raisin. 


Rum Soaked Raisins: 

Using a 1:1 Ratio - you want to soak for raisins for overnight in dark rum for the best flavour. I had mine soaking for a week, and the rum went a little syrupy. 


Ingredients:

1 3/4 cup of spelt flour 

1 cup of vegan butter 

1 cup of dark brown sugar 

1/4 cup of coconut sugar 

3 tablespoons of rum soaked raisins 

75g of chopped dark chocolate 

2 tablespoon of rum from the raisins 

1 Tablespoon of vegan milk 

1/2 teaspoon of baking powder

teaspoon of vanilla extract 

pinch of salt 


Recipe:

Take a stand mixer/hand electric whisk or every food processor and cream the butter and sugar together until fluffy and they’re combined. Add the rum, milk and vanilla to the milk and continue to mix till it is incorporated to the butter. 

Take a large mixing bowl, add sifted flour and with a whisk mix in the salt and baking powder. Now slowly add the creamed butter mixture to the bowl and using a spatula combine to make a soft dough. It may seem dry at the start, but keep combing and you’ll have a sticky cookie dough. Now add the raisins and chopped dark chocolate and fold it through one last time. Put dough in cling film and allow to chill in the fridge for 15-20minutes to get cold. 


Pre-heat oven to Gas Mark 4. On parchment lined baking tray take an take two heaped tablespoons of the dough and roll it into a ball and slightly flatten out with your palm on the tray, allowing space between each cookie for them to spread out. Allow to bake for exactly 12minutes for the perfect chewy/crispy texture - they should be slighty brown and a little soft to touch in the centre. Allow to cool on the tray for 10 minutes, and enjoy with a cold glass of milk.