SEPTEMBER RECIPE OF THE MONTH
"Cinnamon and spice and everything nice" - that's what these biscuits are made of! Thanks to Heather, from Elizabethan chapter, for the recipe.
SPICE BISCUITS (COOKIES)
3/4 C unsalted butter (1 1/2 sticks)
1 C dark brown sugar
2 C AP flour
Pinch of salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 TBSP dark rum
Preheat oven to 350* and lightly grease two cookie sheets.
In large mixing bowl, cream together butter and sugar until light and fluffy.
Sift flour, salt and all spices into creamed mixture, and beat well until combined.
Stir rum into mixture.
Place small mounds of the mixture onto the cookie sheets - 12 on each sheet. Flatten each mound slightly with the back of a spoon or a clean finger. Then use the back of a fork to flatten more, and leave the tine marks in the top of each cookie.
Bake for 10 - 15 minutes, until golden. Transfer to wire racks and cook completely before eating.
These biscuits will be crisp on the outside but soft inside. If you prefer very crisp cookies (as my husband does!) you could make them thinner by adding a little more liquid (either more rum, or a little milk) and making smaller thinner cookies on each sheet - this would make more than 24.
When I made the ones pictured above, I used light brown sugar and light rum, because I had them on hand, and didn't want to go out to the supermarket. They turned out tasting wonderful, but would probably be even better if you used the dark sugar and dark rum.
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Last Updated: November 13, 2005
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