Recipes from England :: English Desserts
1/2 c. unsalted butter (at room temperature)
1 1/4 (one and one-fourth) c. flour, sifted
Superfine sugar (for dusting)
1 c. unsalted butter
2 1/4 (two and one-fourth) c. dark brown sugar
1/4 tsp. grated nutmeg
1/3 c. dark Jamaican rum
Preheat oven to 300 degrees fahrenheit.
In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. When it gets hard to handle, bring it together with the spoon and make into a ball with your hands. Transfer to a working surface that has been lightly dusted with superfine sugar. Quickly and lightly roll out about 1/8 in. thick. You may need to dust the rolling pin with sugar, also. With a 3-in. diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. Bake on a high shelf in the oven for about 1/2 an hour, until they are a pale golden color — no darker. Cool the cookies on a wire rack and dust them with some superfine sugar. When cool, store in an airtight container.
Melt the butter in a small heavy-bottom saucepan over low heat. As butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. Add nutmeg. Pour on the rum and mix well. Pour on the melted butter and stir in well. Put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.
