Rum & Raisin Cookie with Hot Dark Chocolate


Christmas is over and so is the fruitcake season. But winter is still on and what we would probably have in our kitchen cupboards is the leftover rum soaked dried fruits, eagerly waiting for next December. Instead of making it wait that long why not use them up to make some winter cookies and snuggle up on the couch with a cup of the homemade hot chocolate to dunk the cookies in it. For me, this works best to deal with the winter blues. If not this I don’t know what would be the best way to enjoy this chilly weather.


This cookie was a trial & error recipe which I got it right on the first go itself. It has a very tender and melt-in-mouth texture to it. Also, the fruit infused rum gives it a nice golden brown colour on the outside as well as the inside.


Now, about the homemade hot chocolate, let me tell you that I am not a fan of chocolate neither did I like hot chocolate or things that are too chocolatey until I tried this dark chocolate and coffee combination at home. This got me addicted to hot chocolate although my dislike for chocolate still remains the same.

Let’s see how to get these goodies done to bring some extra warmth to this season.




Flour – 2 cups

Butter – 3/4th cup

Superfine sugar – ½ cup

Egg – 1large

Baking Powder – ¾ tsp

Christmas Spice mix – 1 tsp

Salt – a pinch

Rum soaked fruits – ½ – ¾ cup with rum if any

Vanilla essence – 1 tsp


  • Preheat the oven and line a cookie sheet with 2-3 layer of parchment paper.
  • In a bowl whisk the flour, baking powder, salt, and the Christmas spice mix until well combined and keep aside.
  • In a separate bowl cream the butter and sugar until it turns pale & fluffy.
  • Beat in the egg to the butter-sugar cream just until smooth.
  • Add the flour to the wet ingredients and beat until combined.
  • Add the rum soaked dried fruits and vanilla to the dough and fold in well.
  • Scoop out the dough onto the lined sheet for equal sized cookies and bake till it turns golden brown. (15-20 mins approx.)


  • I spooned the batter onto the sheet so the cookies were of different sizes for each batch. That is why I haven’t mentioned the yield of this recipe here.
  • If you are scooping the dough, make it a little flat with the back of a spoon as this dough doesn’t spread much by itself while baking.
  • Temperature varies for different oven and that’s why I haven’t mentioned the baking temperature in the recipe. Mine is a gas oven and I baked at level 2 for 20 minutes.

Hot Dark Chocolate


Milk – 1 cup

Water – ¼ cup

Dark chocolate (60% – 70% cocoa) – 3-4 small pieces or more if you like

Instant Coffee Powder – ½ tsp

Brown sugar – To taste

Cinnamon powder – ¼ tsp (optional)


  • In a saucepan bring milk and water together to boil.
  • Add coffee, chocolate, and brown sugar to the milk and keep stirring.
  • Simmer the milk till the chocolate is melted completely.
  • Add the cinnamon powder to it if needed.
  • Give it a good stir, pour into a serving mug and enjoy.

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