Forget everything you know about rum and raisin! We’re ditching the artificial essence for the real deal – proper dark rum that gives these soft, chewy sandwich biscuits a gloriously grown-up kick. The filling is a dreamy, boozy buttercream, but a word to the wise: be gentle! Overmix it, and you’ll have a curdled catastrophe. Follow my lead, and you’ll be rewarded with the most decadent treat that’s perfect for any occasion.
Ingredients
• (Makes 8 Sandwich Biscuits)
• For the Biscuits
• 220g / 1 ¾ cups self-raising flour
• 1 tbsp bicarbonate of soda
• 80g / ½ cup packed light muscovado sugar
• 50g / ⅓ cup raisins
• pinch of sea salt
• 150g / ⅔ cup unsalted butter, softened
• 100g / ⅓ cup golden syrup
• For the Rum Buttercream Filling
• 100g / ½ cup unsalted butter, softened
• 50ml / 3 ½ tbsp dark rum
• 100g / 1 cup icing sugar, sifted
Instructions
1. Method
2. Preheat your oven to 140°C / fan 120°C / gas mark 1. Line two large baking trays with baking parchment.
3. To make the biscuits, combine the flour, bicarbonate of soda, sugar, raisins, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the beater attachment.
4. Add the softened butter and golden syrup and mix until everything is thoroughly combined into a sticky dough.
5. Divide the dough into 16 equal balls (about 1 heaped tablespoon each). Place 8 balls on each prepared baking tray, leaving plenty of space between them as they will spread.
6. Bake for 25–30 minutes, turning the trays halfway through for an even bake, until the biscuits are a beautiful golden brown. Let them cool completely on the trays before handling.
7. To make the buttercream, beat the softened butter in a large bowl until light and fluffy. Very gradually, add the rum a little at a time, beating continuously.
8. Add the sifted icing sugar and beat again on a low speed until just combined. Be careful not to overwork the buttercream, as it can split easily.
9. Once the biscuits are completely cool, carefully lift them with a palette knife. Spread a thick layer of the rum buttercream on the flat side of 8 biscuits, then gently sandwich them together with the remaining 8 biscuits.
Nutritional Information
• Estimated values per sandwich biscuit.
• Calories: 425 kcal
• Fat: 22g
• Carbohydrates: 51g
• Sugars: 35g
• Protein: 4g
• Salt: 0.8g
Pro Tips
• For Perfect Rum & Raisin Biscuits
• For an extra flavour boost, soak the raisins in the rum for 30 minutes before adding them to the biscuit dough. Use the rum from the soaking in the buttercream.
• The biscuit dough is sticky. Chilling it for 15-20 minutes will make it much easier to roll into neat balls.
• To prevent the buttercream from splitting, ensure your butter is at room temperature (not too soft or melted) and add the rum very slowly while mixing on a low speed.
• These biscuits spread significantly. Give them plenty of room on the baking tray to avoid them merging into one giant cookie!
FAQ
Q: Can I make these rum and raisin biscuits vegan
A: Yes, you can adapt this recipe to be vegan. Use a high-quality vegan block butter substitute for the unsalted butter in both the biscuits and the buttercream. Also, ensure your golden syrup is vegan-friendly, as some processing methods use animal products. The results will be just as delicious.
Q: Is there an alcohol-free substitute for the dark rum
A: Absolutely. For a non-alcoholic version with a similar flavour, you can use 1-2 teaspoons of rum extract mixed with enough water to make up the 50ml of liquid required for the buttercream. This will give you the classic rum and raisin taste without the alcohol.
Q: How should I store these vegetarian sandwich biscuits
A: Store your finished rum and raisin sandwich biscuits in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. Avoid refrigerating them, as this can make the buttercream filling very hard.
Q: Can this recipe be made gluten-free
A: To make these biscuits gluten-free, substitute the self-raising flour with a good quality 1:1 gluten-free self-raising flour blend. The texture may be slightly different, but they will still be wonderfully soft and chewy. Also, ensure your bicarbonate of soda is certified gluten-free.
