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Categories:Viewed: 91 - Published at: 10 years ago
Ingredients
- 6 oz. butter
- 8 oz. caster sugar
- 12 oz. plain or self-rising flour
- 1 egg, well beaten
- 2 Tbsp. strong black coffee
- 1 Tbsp. rum
- 2 tsp. baking powder (if using plain flour)
- 1/2 tsp. salt
- 3 oz. blanched nuts (cashews, almonds or peanuts), chopped
Method
- Cream the butter and sugar.
- Add 3 tablespoons flour to the egg, then beat in the coffee and rum.
- Add this to the butter and sugar mixture and continue beating until it is a soft batter.
- Sift the remaining flour with the baking powder, if used, and salt and add very slowly to the batter.
- Stir in the chopped nuts, adding a little extra flour if the dough is not stiff enough to roll out. Refrigerate for 1 hour, then flour a board and roll out to 1/4-inch thickness and cut into desired shapes.
- Bake on an ungreased baking sheet in a moderately hot oven (375°) for 10 to 15 minutes until cookies are firm and pale beige.
