Food recipes
Rum-Raisin Shortbreads
Rum-Raisin Shortbreads Ingredients: alcoholic beverage, distilled, rum, 80 proof currants, zante, dried butter, without salt sugars, granulated orange juice, raw vanilla extract wheat flour, white, all-purpose, unenri...
Rum-Raisin Shortbreads
Ingredients:
alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
Directions:
Combine rum and currants, cover and let stand at room temperature overnight.
Drain, reserving 2 tablespoons rum.
Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum, and beat until combined.
Reduce speed to low.
Add flour, coconut and salt and beat for 3 minutes.
Stir in currants by hand.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F Remove parchment.
Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment.
Bake until pale golden, about 20 minutes.
Let cool.
Cookies can be stored in an airtight container for up to 1 week.
Ingredients:
alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
Directions:
Combine rum and currants, cover and let stand at room temperature overnight.
Drain, reserving 2 tablespoons rum.
Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum, and beat until combined.
Reduce speed to low.
Add flour, coconut and salt and beat for 3 minutes.
Stir in currants by hand.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F Remove parchment.
Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment.
Bake until pale golden, about 20 minutes.
Let cool.
Cookies can be stored in an airtight container for up to 1 week.