Dark and Stormy Cookies with a Spicy Kick
These dark and stormy cookies are sweetened with the use of molasses and golden syrup, infused with rum, dash of chili oil all rolled in a zesty lime sugar, and a drizzle of a rum glaze. They are soft and chewy and spicy and absolutely delicious and totally should be illegal. So not good for the hips but hey life is short right?
Servings: 24 cookies
Ingredients
- 2 ½ cups plus 1 tablespoon Eureka all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter at room temperature
- ¾ cup firmly packed Selati's Demera sugar
- ¼ cup sweet molasses
- ¼ cup golden syrup
- 1 large free range egg
- ½ teaspoon Angostura Bitters
- 3 tablespoon 33Eighteen rum
- 1 tsp Banhoek Chili Oil
Lime Sugar
- zest of 1 lime
- ¼ cup brown sugar
The Rum Glaze
- 2 tablespoons 33Eighteen rum
- ½ cup icing sugar
Instructions
- In a bowl, sift and whisk together the dry ingredients: flour, ginger, baking soda, and salt.
- In the bowl of a stand mixer or large bowl, beat butter and sugar together until light and fluffy,for about 5 minutes.
- Add in the molasses, golden syrup, egg, Angostura, chili oil and rum. Mix until well combined.
- Slowly add the dry ingredients and beat until the dough comes together.
- Put the dough in a flat disk and wrap it in plastic wrap. Make sure to refrigerate overnight.
- When you are ready to bake the cookies, make the lime sugar. In a shallow bowl, combine the lime zest with the brown sugar.
- Gently rub the zest into the sugar with your fingertips for the flavoures to infuse.
- Preheat the oven to 180° degrees C. Line a cookie tray with baking paper.
- Shape the dough into 2.5cm balls. Roll each ball in the lime sugar. Don't skip this step. This really gives the cookies a lovely crunchy outside.
- Place each cookie ball 5cm apart on the prepared cookie sheet. Press down with a fork.
- Bake for 8 to 10 minutes or until the edges of the cookies start to brown. Move the cookies to a rack and let cool.
- To make the glaze, combine the rum with icing sugar. Drizzle the glaze over the cookies. For an extra kick of yummiliciousness you can sprinkle some chopped stemmed ginger on top.