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Rum and chocolate cookies
Meat-free. Nut-free.225g (8 oz) self-raising flour 125g (4 oz) castor sugar 125g (4 oz) butter or margarine, softened 1 egg 1 tsp cocoa 2 tsp rum or rum flavouring
Pre-heat oven to 190ºC (375ºF, gas mark 5).
Grease and flour a baking tray.
Cream together the butter or margarine and sugar until light and fluffy.
Reserve one dessertspoonful of egg white and add the remaining egg to the mixture.
Stir in the flour and knead to make a firm dough.
Divide the dough into two and add the cocoa to one part, and the rum to the other.
Knead both separately until the cocoa and rum have blended into the dough.
On a lightly floured board, roll out each piece of dough into a rectangle approximately 30cm x 20cm (12″x8″).
Brush the entire surface of the chocolate dough with the reserved egg white, cover with the rum dough and roll the two pieces together like a Swiss roll.
Wrap in foil and chill for 30 minutes.
Remove from refrigerator and cut into rounds about 5mm (½″) thick.
Put the cookies onto the baking tray, making sure they do not touch each other, and bake for about 10 minutes until lightly coloured.
Remove and cool on a wire rack.
Store in an airtight container.
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