As featured on  Tastespotting and  Foodgawker

Yes, we’re back from Jakarta. Back home in HH to a familiar surroundings with dear hubby and Kitkat. I didn’t realize how much I missed my old kitchen until then. Did a minor reorganization with all the kitchen and food stuff brought from Indo. Things that are impossible to find here – like kaffir lime leaves, coconut milk powder, lemongrass, galangal, cinnamon, nutmegs, soy sauce….

This evening I managed to sneak a few minutes to bake these crunchy cookies. They taste pretty similar to snicker doodles, but with more textures and body because of the oats & ground almonds. A perfect company to a scoop of vanilla ice cream. The boys had them with rum raisin ice cream sandwiched in between the cookies. You should try it…

RUM SPICE COOKIES

Ingredients:
* 200 gr rolled oats
* 225 gr plain flour
* 100 gr coarsely ground almond
* 1 tsp ground cinnamon
* 1/2 tsp ground allspice
* 1/2 tsp ground ginger
* 1 tsp baking powder
* 1/2 tsp baking soda

~ pinch of salt
~ 225 gr unsalted butter
~ 200 gr caster sugar
~ 200 gr light brown sugar
~ 2 eggs
~ 4 tbs white rum (or rum flavouring)

Directions:

1.)  Preheat oven to 175 C (or 350F or Gas Mark 4) . Line two baking pan with parchment
2.) Combine oats, flour, almond, spices, baking powder and salt. Set aside
3.) Beat sugar and butter till smooth. Add eggs and rum. Beat until well blended.
4.) Stir in dry ingredients
5.) Drop spoonfuls of the mixture – 4 cm apart – onto the baking sheets.
6.) Bake for 12-15 mnts. Transfer to a wire rack to cool. Store in airtight container