100 g unsalted butter, room temperature
150 g sugar
1 large egg, room temperature
1 tablespoon molasses
2 tablespoons dark rum
½ shot espresso (about a tablespoon)
215 g flour (use T80 in France)
¼ teaspoon allspice
2 teaspoons baking powder
150 g raisins
Preheat the oven to 180°C (350°F), and line a baking sheet with parchment paper. Combine the butter and sugar in the bowl of an electric mixer, and beat on medium speed for a minute or two, until well combined.
Add the egg and molasses, and beat for a few minutes more, until light and fluffy. The add the the rum and espresso, and mix to combine.
In a separate bowl, whisk together the flour, allspice, and baking powder. Then add to the wet ingredients, and incorporate by hand using a spatula. Add the raisins, and stir just to incorporate.
Use a cookie scoop to place 1 tablespoon-mounds of batter onto the prepared sheet, at least 5 cm (~2 inches) apart. Flatten each mound slightly, and bake for 9 to 10 minutes, until golden brown.
Cool on a wire rack.
© Half-Baked by Liz
*See related blog post here.