Shortbread With Cumberland Rum Butter Recipe | English Recipes
How to prepare "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 cups dark brown sugar
1/4 teaspoon grated nutmeg
1/3 cup dark jamaican rum
preheat oven to 300 degrees f.
in a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. when it gets hard to handle, bring it together with the spoon and make into a ball with your hands. transfer to a working surface that has been lightly dusted with superfine sugar. quickly and lightly roll out about 1/8 inch thick. you may need to dust the rolling pin with sugar, also. with a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color — no darker. cool the cookies on a wire rack and dust them with some superfine sugar. when cool, store in an airtight container.
melt the butter in a small heavy-bottom saucepan over low heat. as butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. add nutmeg. pour on the rum and mix well. pour on the melted butter and stir in well. put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.
