Rosinenhäufchen mit Rum

So finally I’m trying out an authentic German Plätzchen recipe! These are very easy and quick to do - and taste heavenly! They are my son’s favourite cookies - and in case you wonder, kids can eat them safely, because the rum is first cooked and then still baked so no alcohol left..

For about 25 cookies you need

• 100ml rum


• 100g raisins


• 100g sugar


• 100g butter or margarine


• 1 egg


• 200g all-purpose flour


• 1 pinch of salt


• ½ tsp baking powder

Preheat you oven to 180 C. Place rum and raisins in a pan, bring to a boil and let simmer 2-3 minutes or until most of the rum has been absorbed. Let cool. In the meantime, beat butter and sugar until the mixture is fluffy. Then add the egg and beat one minute more. Combine flour, salt, and baking powder in a bowl and add to the sugar-butter-egg-mixture together with rum and raisins. Mix with a wooden spoon until all the ingredients are well combined.
With floured hands, form small balls (mine were about 25 g each) and place on an oven tray (covered with parchment paper). These cookies don’t grow much in the oven, so you don’t need to leave a lot of room between. Bake 10-15 minutes, or until golden brown. Let cool - and hide well! Or eat right away with your favourite warm drink.