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Grown-Up Rum and Raisin Sandwich Biscuits – vegetarian recipe
Stav Kogan

Grown-Up Rum and Raisin Sandwich Biscuits

Forget artificial essence! These soft, chewy sandwich biscuits use real dark rum for a gloriously grown-up kick, filled with a dreamy, boozy buttercream. A decadent treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 Sandwich
Calories: 425
Ingredients Method Nutrition

Ingredients
  

  • (Makes 8 Sandwich Biscuits)
  • For the Biscuits
  • 220g (7.8 oz) / 1 ¾ cups self-raising flour
  • 1 tbsp (15 ml) bicarbonate of soda
  • 80g (2.82 oz) / ½ cup packed light muscovado sugar
  • 50g (1.76 oz) / ⅓ cup raisins
  • pinch of sea salt
  • 150g (5.3 oz) / ⅔ cup unsalted butter, softened
  • 100g (3.5 oz) / ⅓ cup golden syrup
  • For the Rum Buttercream Filling
  • 100g (3.5 oz) / ½ cup unsalted butter, softened
  • 50ml (1.7 fl oz) / 3 ½ tbsp dark rum
  • 100g (3.5 oz) / 1 cup icing sugar, sifted
  • 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!

Method
 

  1. Method
  2. Preheat your oven to 140°C (275°F) / fan 120°C (250°F) / gas mark 1.
  3. Line two large baking trays with baking parchment.
  4. 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.
  5. Add the softened butter and golden syrup and mix until everything is thoroughly combined into a sticky dough.
  6. Divide the dough into 16 equal balls (about 1 heaped tablespoon each).
  7. Place 8 balls on each prepared baking tray, leaving plenty of space between them as they will spread.
  8. Bake for 25–30 minutes, turning the trays halfway through for an even bake, until the biscuits are a beautiful golden brown.
  9. Let them cool completely on the trays before handling.
  10. 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.
  11. 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.
  12. Once the biscuits are completely cool, carefully lift them with a palette knife.
  13. 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.

Nutrition

Calories: 425kcalCarbohydrates: 51gProtein: 4gFat: 22g

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