shortbread with cumberland rum butter
Shortbread with Cumberland Rum Butter 1/2 cup unsalted butter (at room temperature) 1 1/4 cups all-purpose flour, sifted Superfine sugar (for dusting) 1 cup unsalted butter 2 1/4 c...
Ingredients
- 1/2cupunsalted butter (at room temperature)
- 11/4 cups all-purpose flour, sifted
- 1cupunsalted butter
- 21/4 cups dark brown sugar
- 1/4teaspoongrated nutmeg
- 1/3cupdark jamaican rum
Directions
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Shortbread with Cumberland Rum Butter 1/2 cup unsalted butter (at room temperature) 1 1/4 cups all-purpose flour, sifted Superfine sugar (fo
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In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour
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When it gets hard to handle, bring it together with the spoon and make into a ball with your hands
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Transfer to a working surface that has been lightly dusted with superfine sugar
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Quickly and lightly roll out about 1/8 inch thick
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You may need to dust the rolling pin with sugar, also
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With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet
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Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color — no darker