People don’t believe me that I love baking but don’t have a sweet tooth. So whenever I think up a recipe or simply bake away, I have to make sure it is something that I can give away as a present or have as a standby for visitors. The other day I looked in my fruit basket (not my brain my dear) and saw that I had a lemon that needed to be used soon. A rumble through the pantry resulted in an open rum bottle. Two ideas were created in my head. One was of course a cocktail but since it was 10am, I opted for the second idea – Rum & Lemon cookies. The result was a nice light biscuit with a lemon drizzle. But what to call it??? Didn’t want to call it Rum & Lemon Cookies….. but thanks to Facebook and Tracey who voted to call these little beauties ‘Rumons’ – so here they are…. my rumons….
- 125g unsalted butter, room temperature
- 100g caster sugar
- 2 eggs
- 125g plain flour
- 125g cornflour
- 1 tsp baking powder
- 2 tbsp white rum
- 100g icing sugar
- 1-2 tbsp lemon juice
- zest of one lemon
Preheat your oven to 180C
Beat the butter and sugar until creamy, add the eggs and continue to whisk until well combined. Sift the flour, cornflour and baking powder into the butter mix with the rum and stir with a wooden spoon until it comes together. Using your hands, knead until combined.
Place a sheet of baking paper on a baking sheet and using your hands take small, walnut size pieces of the dough and roll them into a small ball. You will need to flour your hands for this. Place on the baking sheet and press down a bit. Not too much – you still want a heap on the dough. Continue with the remainder of the dough.
Place the baking sheet in the middle of the oven and bake for about 12-18 mins until just turning golden. You don’t want them overbaked as they are nice and fluffy when just done.
Place on a wired rack to cool down. In the meantime, combined the sieved icing sugar with 1 tbsp lemon juice and a bit of hot water to create a smooth but thick icing (you might need to add more lemon juice. The hot water gives the icing the shine but don’t use too much, you want the lemon flavour rather than the watery one). Drizzle over the cooled cookies and let stand until the icing has set.
Goes very nicely with a nice cuppa tea and the afternoon paper 🙂