This cookie recipe is one of El Rosa's best and simplest … no mean feat when it comes to asking a bona fide pastry goddess to share a recipe with home cooks! These cookies are my idea of a good time. They’re soft and chewy, and the sweetness is offset by the rye, salt and rum. Perfect with a cup of tea.
Ingredients 12
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Method 5
Preheat the oven to 160°C (320°F) and line a large baking tray with baking paper.
Place the and in the bowl of an electric mixer fitted with the paddle attachment and beat until pale. Beat in the .
In a separate bowl, combine the , and , then add to the butter mixture.
Mix together the , , and , then add to the butter mixture and mix until combined. Gently fold in the chunks.
Roll the dough into 12 even-sized balls. Place them on the prepared tray, allowing room for spreading, and gently press to flatten. Sprinkle a pinch of salt flakes on each cookie and bake for 8–10 minutes. Cool completely on the tray before removing.
