(Makes around 30 cookies)
- 160 g raisins soaked in rum
- 160 g salted butter
- 4 whole eggs
- 280 g flour
- 150 g sugar
- 2 tbsp Guénard almond oil
- 3 tbsp dark rum
At least 30 minutes beforehand, soak your raisins in the rum and remove the butter from the fridge so that it softens.
Preheat your oven to 200°C before starting.
First of all, beat the softened butter with the sugar until it has a smooth, creamy texture. Add the eggs one at a time whilst beating in a mixer, then pour in the rum.
Next, incorporate the sifted flour using a spatula, and finally add the drained raisins. Mix well.
On a baking sheet covered with parchment paper, use a tablespoon to place small balls of mixture far enough apart so that they can spread out during cooking without touching each other.
Bake for around 8 to 9 minutes, watching carefully. When the edges of the cookies start to color, they are done.
Place on a rack to cool, and enjoy!