Grandma’s Rum & Raisin Shortbread

I like Rum and Raisin anything so I was especially chuffed when Grandma announced we’d be cooking these little numbers up this morning. Miss6 and Miss3 helped with the prep while I took photos as sipped on a coffee. Great way to spend an hour.

You will need:

3 teaspoons rum essence

1/2 cup raisins

250g butter, softened

1/2 teaspoon vanilla essence

1/3 cup caster sugar

2 1/4 cups plain flour

1/4 cup rice flour


STEP ONE. Combine rum and raisins. Set aside for 10 minutes.

STEP TWO. Combine butter, vanilla essence and sugar until smooth.

STEP THREE. Add rum & raisin mixture, resisting the urge to eat any. They taste awful a this point because apparently rum essence stands for undrinkable. Ask me how I know.

STEP FOUR. Sift plain and rice flours into the buttery/raisiny mixture and mix together until a firm dough. At first it sticks to your fingers like Clag but keep with it because it gets better.

STEP FIVE. Preheat oven to 150 degrees.

STEP SIX. Knead the dough. At this point it looks delicious – like the cookie dough they add to the icecream at Cold Rock.

STEP SEVEN. Place the dough between two sheets of baking paper and roll out until about half a centimeter thick.

STEP EIGHT. Use a cookie cutter to make shapes. We went for stars.

STEP NINE. Cook at 150 degrees for 15 minutes.

STEP TEN. Use as rewards for chores with the kids. Should be enough here to get the walls, floors and windows sparkling.

When not typing away over here and checking his stats every two minutes,

Bruce Devereaux hangs out at his ‘BIG FAMILY little income’  Facebook Page.

 ’raising a family on little more than laughs’



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