You will be pushed to try rum punch in every Caribbean beach bar. Don’t resist too much because they are right: the sweet cocktail with rum, orange juice, lime juice, grenadine and coconut is the perfect companion to share a tropical sunset with. My rum punch cookie is a -quite safe- variation on the jackass corn cookie from Jamaica using the most important rum punch ingredients. The dough is nice and pliable so I rolled the cookies in little cone shapes that, coincidentally (?), look much like another stimulant the island is known for.
Rum punch cookie from Jamaica
for about 25 cookies
135 grams flour
100 grams sugar
75 grams of unsweetened desiccated coconut
grated rind of ½ orange
grated rind of ½ lime
1 teaspoon grated nutmeg
1 teaspoon rum
2 teaspoons grenadine syrup
about 30 milliliters water
In a bowl mix the the flour, the sugar, the salt, the coconut, the citrus rind and the nutmeg.
Add the rum and the grenadine syrup
Add half the water and knead. Keep adding a little water and kneading until the dough comes together, but does not become sticky. Wrap in cling film and leave to rest for about 10 min. Roll out the dough very thinly between 2 sheets of baking paper.
Preheat the oven to 190 °C/ 375 °F. Cut a piece of baking paper into 25 rectangles of 5 x 10 cm (2 x 4 inches). Cut the dough into pieces of the same size. Roll a piece of baking paper into a cone and roll a piece of dough around it. Cover a cookie sheet with baking paper and place the cookies on the sheet with the baking paper still inside. Make sure the seam is on the bottom. Bake the cookies for 8-10 min. in the middle of the oven until light brown. Leave them to cool on the cookie sheet with the baking paper inside for a few minutes. Remove the baking paper and place them on a rack to cool completely.
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