Iced Rum-Raisin Shortbread
Iced Rum-Raisin Shortbread
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1 tbsp (15 ml) dark rum
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 cup (30 g) currants
- 1/2 cup (65 g) icing sugar
- 2 tbsp (30 ml) dark rum
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, combine the flour and a pinch of salt.
- In another bowl, cream the butter with the sugar, rum and vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients and currants.
- Using a 1-tbsp (15 ml) ice cream scoop, for the mixture into balls. With lightly floured hands, roll them into spheres. Place on the baking sheet, spacing them out.
- Bake for 20 minutes or until lightly browned.
Iced Rum-Raisin Shortbread