Wicklewood's Banana, Rum and Raisin Cookies (Gluten Free) – a delicious recipe with flour, sugar, honey, butter, fluid ounces rum, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375f.
2
Place the raisins in a small bowl and cover with the rum, leave to soak for a minimum of 30mins, after which time drain and reserve any remaining rum.
3
Cream together the butter and sugar.
4
In a separate bowl whisk together the egg, mashed banana, honey and 3 teaspoons of the reserved rum.
5
Blend with the butter and suger mix.
6
Sift in the flour and add the rum soaked raisins and dried banana pieces and mix well (but be careful not to over mix).
7
place tablespoons of the mixture evenly on two lined baking sheets and gently flatten them with a palette knife.
8
Bake fot 12-15 minutes.
9
Remove from oven but wait 5 mins before transfering them to a cooling rack.
847
kcal
Calories
49
g
Fat
93
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 ounces gluten free plain flour, 3 ounces sugar, 2 tablespoons honey, 8 ounces butter, softened to room temperature, and more.
Yes, Wicklewood's Banana, Rum and Raisin Cookies (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
