Ho, ho, ho and a bottle of Rum and Raisin Gingerbread Cookies. These soft, chewy, gingery treats filled with rum-soaked raisins are wonderful holiday treat. And we’re told they’re fantastic dipped in coffee. Recipe courtesy of Sweatpants & Coffee reader Kelly Douglas of New Zealand.


  • 1 cup raisins soaked overnight in 2 Tablespoons of Rum
  • 1/2 cup butter, softened
  • 2 1/4 cups plain flour
  • 1/2 cup brown sugar
  • 1/3 cup golden syrup
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon


1. Soak the raisins in the rum overnight.
2. Place butter and sugar in a food processor and process until pale and fluffy.
3. With the processor still running,  add the golden syrup and beaten egg.
4. Add the flour, bicarbonate of soda and spices. Pulse until rough dough forms.
5. Stir in the rum soaked raisins.
6. On a lightly floured board knead until smooth then form into a flattish mound, wrap in plastic wrap and refrigerate for 30 mins.
7. Turn oven to 400 degrees F.
8. On a floured board roll out the dough to about 1 inch think. Use a round cookie cutter (or glass) cut out and place on baking paper-laden trays. Leave space between cookies for growth.
8. Bake for 10 minutes. Leave on the trays to cool completely.

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