About this recipe:These decadent chocolate cookies are flavoured with dark rum and studded with bits of toffee and almonds. These cookies are soft at first, but they'll become crisp after they have cooled.
Makes: 36 cookies
110g unsalted butter
225g granulated sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
125g plain flour
45g unsweetened cocoa powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
375g Daim bars, chopped
60g chopped almonds
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Method Prep:20min › Cook:11min › Ready in:31min
Preheat oven to 180 C / Gas 4.
Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended.
Sift flour, cocoa, bicarbonate of soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
Drop by heaping spoonfuls onto a heavy large ungreased baking tray, spacing 5cm apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack to cool completely.
Instead of rum, you can use brandy or your favourite liqueur, such as Kahlua, Amaretto or Tia Maria. You can also use another toffee bar, or even homemade toffee, instead of Daim, if desired.