Round, soft, tender and fragrant, melting in the mouth , these cookies are a marvel of delicacy. of raisins marinated in rum truffent the dough, providing them with its incomparable fragrance . The coconut gives exotic touch that blends perfectly with raisins soaked in rum generously.
You just think to do it a little in advance before they can do and especially enjoy these cookies, indeed must have raisins macerate for 24 hours in rum, and they will be properly inflated and generously flavored.
They consume at snack time with a coffee or a cup of tea.
P. 120
≈ 15 quantities
(proportions divided by 3 compared to the original recipe)
recipe from Martha, click HERE
4 cl Rum
50 g raisins dry
75 g butter at room t
30 g icing sugar
70 g flour
20 g grated coconut
1 / 3 tsp of natural vanilla extract vanilla powder
1 / 3 tsp salt sel
24 hours before , macerate raisins in the rum at RT.
Drain raisins and reserve rum maceration .
Cream the robot at medium speed the butter and sugar and orange zest until the mixture is smooth and creamy . Add vanilla and 1 teaspoon s rum maceration reserved. Mix well. Add flour, coconut and salt. Stir in raisins.
Shape into a roll 4 cm in diameter . Wrap in plastic wrap and reserve at freezer 30 minutes to firm dough.
Preheat oven to 160 °
Cut into slices 5 mm thick and place on a baking sheet lined with parchment paper.
Bake 20 minutes until lightly browned .
Let stand 5 minutes before take off and let cool completely on rack.
Store in an airtight container and eat within a week .
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