John Myers
Ingredients for 1 servings:
- 160 g raisins
- 8 cl rum 40%
- 120 g butter, soft
- 140 g sugar
- 2 eggs, size M
- 240 g wheat flour type 405
- 2 tsp, leveled baking powder
- 60 g cornflakes
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 45 minutes
crispy biscuits with rum
Soak the raisins in rum the day before. Cream the butter and sugar with a hand mixer until creamy. Gradually beat in the eggs until well combined. Sift the flour and baking powder and stir into the butter mixture. Then stir in the soaked raisins and all the liquid. Crumble the cornflakes slightly with your hands, but not too finely. Then stir into the batter. Preheat oven to 180°C (top/bottom heat). Line a baking tray with baking paper and place the batter on it in walnut-sized balls. This batter will make two trays, each with a total of about 35-36 crispies. Bake the crispies one after the other in the top of the oven for about 15 minutes, until lightly browned. Let cool on a wire rack.
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