The recipe below makes between 30 and 40 cookies, depending on size.
- 125g unsalted butter, room temperature
- 100g caster sugar
- 2 eggs
- 125g plain flour
- 125g cornflour
- 1 tsp baking powder
- 2 tbsp white rum
- 100g icing sugar
- 1-2 tbsp lemon juice
- zest of one lemon
Preheat your oven to 180C
Beat the butter and sugar until creamy, add the eggs and continue to whisk until well combined. Sift the flour, cornflour and baking powder into the butter mix with the rum and stir with a wooden spoon until it comes together. Using your hands, knead until combined.
Place a sheet of baking paper on a baking sheet and using your hands take small, walnut size pieces of the dough and roll them into a small ball. You will need to flour your hands for this. Place on the baking sheet and press down a bit. Not too much - you still want a heap on the dough. Continue with the remainder of the dough.
Place the baking sheet in the middle of the oven and bake for about 12-18 mins until just turning golden. You don't want them overbaked as they are nice and fluffy when just done.
Place on a wired rack to cool down. In the meantime, combined the sieved icing sugar with 1 tbsp lemon juice and a bit of hot water to create a smooth but thick icing (you might need to add more lemon juice. The hot water gives the icing the shine but don't use too much, you want the lemon flavour rather than the watery one). Drizzle over the cooled cookies and let stand until the icing has set.
Goes very nicely with a nice cuppa tea and the afternoon paper :-)