100g white spelt flour
½ teaspoon bicarbonate of soda
pinch of salt
120g soft unsalted butter
100g dark soft brown sugar
1 teaspoon vanilla extract
2 teaspoons spiced rum
In an electric mixing bowl, cream the brown sugar and soft butter until fluffy and creamy. Add the egg, vanilla extract and rum, then mix for a few minutes on low speed. Turn the mixer off and scrape the sides of the bowl. Beat for another minute until well incorporated.
In a separate bowl add all the dry ingredients including the raisins. Add dry ingredients into the creamy mixture and mix on low speed until combined.
Scoop the cookie dough using an ice cream scoop onto a tray covered with parchment paper. Leave in the fridge for 20 minutes or in the freezer for 10 minutes to rest.
Meanwhile, preheat the oven to 170c and line 2 baking trays with parchment paper. Place the cookies onto the prepared trays , leaving space between each cookie and press the cookie dough using the back of a spoon or you can use your hand to slightly flatten them. Bake for 15-18 minutes until golden on the sides. Leave to cool, then serve.