Some Reservations


Cookie Monday…Muscovado and Rum

on April 12, 2011

Yeah, I know it’s Tuesday, what are you gonna do, it happens. I think I just got too carried away in the kitchen yesterday, I had some extra time and things just got a little out of control, I don’t think anyone minded tho.

My wife came home a few days ago with a new cookbook for me, she was at her favorite produce market and found a big clearance section. The book is called ‘Sweet’ by Mani Niall, I have never heard of him, but he seems to be some kind of natural sweetener baking expert. There are a lot of interesting recipes and ingredients in his book and if you get a chance I would highly recommend picking it up, especially if you are into natural and organic ingredients.

I came across the Muscovado and Rum Cookie recipe and looked no further, if there is Rum in it, it’s for me, always. I have to be honest, I had never heard of Muscovado Sugar and really had no idea what it was. After some research and a wild goose chase all over town, I now had some in my possession and was ready to try. It is an unrefined brown sugar, very dark brown sugar with a very high moisture content and a very molasses like flavor. It is excellent tasting all by it’s self and the flavor really comes thru in these cookies.

1 1/2 Cups Flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons unsalted room temp butter
1/2 cup plus 1/3 cup Muscovado Sugar, packed
1/4 cup plus 3 tablespoons granulated sugar
1 egg
2 tablespoons dark rum


Start by sifting together the flour, baking soda and salt, set that aside. Cream the butter, 1/2 cup Muscovado and 1/4 cup granulated sugar until it is light in color, this took about 4 minutes. Now add in the egg and give a good mix, next beat in the rum. Now stir in the flour mixture until well mixed. That’s all there is too it, a relatively simple cookie recipe with some exotic ingredients. Now cover with plastic wrap and refrigerate for one hour. You should have a nice firm, amazing smelling batter!


Get your oven going at 350 and get a couple cookie sheets lined with parchment paper. Now take the 1/3 cup Muscovado and 3 tablespoons granulated sugar and mix them together in a small bowl. Since your dough just came out of the fridge it is going to be nice and firm and easy to work with, scoop small scoops out and roll them in the sugar mixture until they are all coated.


Place them on the baking sheet and bake for 10 minutes, if you bake more than one sheet at a time, rotate your sheets half way thru. Watch them closely, you want the edges to be just brown and a still soft center when you take them out. Let cool on the sheet for a few and then completely on a rack.

What you get is a very moist and flavorful cookie. At first bite it is all rum all the time, but once you start chewing and tasting the muscovado flavors really start to come thur. There is a real smooth molasses flavor that comes thru, it is more rich than sweet. This cookie isn’t like an Oreo, not something you would want to grab a few of for a snack, it has a really intense flavor profile. I would make it for a dinner party or bring as a dessert somewhere. It would be excellent served with some vanilla ice-cream, it is almost hearty and sweet at the same time, if that makes sense. If you can find Muscovado sugar easily, it is definitely worth a try. I am going to be doing some experimenting with the Muscovado, it is such a great sugar and I know some amazing desserts will come out of it.



One response to “Cookie Monday…Muscovado and Rum

  1. Aimee S says:

    Those look delicious!

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