Spiced Rum Biscuits

Very simple, wonderful flavour. An excellent accompaniment for coffee. I found the original recipe in one of the many books I brought home from the library and regrettably failed to note the title or author. I have modified it slightly to accommodate my personal baking habits.

175g butter

175g dark brown sugar

225g plain flour

pinch of salt

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/2 teaspoon ground coriander or cardamom

1/2 teaspoon ground nutmeg or mace

1/2 teaspoon ground allspice

2 tablespoons dark rum

Lightly grease baking trays, and preheat oven to 170C
Cream butter and sugar
Seive the flour, salt, bicarb and spices into the creamed mix
Roll into 2.5cm balls and place about 50mm apart on baking tray to allow for a little spreading. Flatten slightly with a wet fork.
Bake for about 12-15 minutes until golden and slightly browner underneath.
Depending on how soft the mix is you will get flat very crisp biscuits or smaller diameter, thicker and softer biscuits. This mix usually makes flatter biscuits. Just add a little more flour if you want the latter.

Sauces, Chutneys, Relishes, Jams and Marmalade

Tramping (Hiking)
Tucker

Kefir/Lacto-Fermentation

Snacks

Spreads, Dips, Entrees, and Dressings

Soups

MAIN COURSES:
Vegetarian

MAIN COURSES:
With Meat or Fish

Desserts