🧡 Rosemary Rum & Raisin Slice
A rustic baked treat that could be the love child of an Anzac Biscuit and Rum & Raisin Ice Cream!
For the past couple of weeks, I have hung up my camera as I recover slowly from a neck and shoulder injury. Instead, I have dedicated my time solely to testing and cooking in the kitchen with bouts of stretching in between chopping and stirring sessions. Every year, I start my Christmas baking by making a big batch of these rustic, salted chocolate chip spelt cookies …. you know, to snack on! It loosens up. those sleepy baking muscles and sets the tone for the festive season.
I love whole flours, unrefined sugar, herbs and spices in my bakes. Robust cakes, cookies and slices that are reminiscent of little bakeries along cobbled pathways in the heart of Europe. Bakes made for wrapping in brown parchment paper or Kraft boxes and gifting friends and families.
Today’s beautiful recipe is a little departure from fruit and veg, but what a deliciously more-ish departure it is. With the focus on dried fruit, nuts and of course, sprigs of fragrant rosemary; this divine slice begs to be baked.
My Rosemary Rum & Raisin Slice is crispy and caramelized along the edges and soft and chewy in the middle. It is fragrant (rosemary), fruity (olive oil, orange) and nutty (pecan nuts) and spiked with rum (for the holidays, of course!) and tastes like the lovechild of an Anzac Biscuit and Rum & Raisin Ice Cream. Very very hard to stop at one slice! (Downloadable & Printable Recipe for members below)
🌲 Hot Tip //
Can be baked in mini loaf pans and wrapped up whole (the size of a large chocolate bar) with Christmas twine, sprigs of rosemary and a little Christmas bauble to add to your holiday gift bags. Because who doesn’t love a homemade treat?