Cinnamon-Rum Buccaneer Biscuits, a delicious twist on traditional biscuits that are infused with cinnamon and rum flavors:
If you’re a fan of warm, gooey, and indulgent baked goods, then you’ll love our Cinnamon-Rum Buccaneer Sea Biscuits! These biscuits are infused with the delicious flavors of cinnamon and rum, making them the perfect treat for a cozy night in or a special occasion.
The fluffy and buttery biscuit dough is rolled in a cinnamon-sugar mixture and drizzled with a sweet and boozy rum glaze, adding an extra layer of flavor and texture. Whether you’re a fan of sweet or savory baked goods, these Cinnamon-Rum Buccaneer Biscuits are sure to be a hit with your family and friends.
Cinnamon-Rum Buccaneer Sea Biscuit
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar, for rolling
- Rum Dip:
- 1/2 cup dark rum
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add in the egg and vanilla extract and mix until combined.
- Slowly add in the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the coarse sugar and a pinch of cinnamon. Roll the cookie dough into 1-inch balls, then roll each ball in the sugar mixture to coat evenly.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the rum dip, in a small saucepan over medium heat, combine the rum, heavy cream, brown sugar, cinnamon, and salt. Stir until the sugar is dissolved and the mixture is heated through, about 5 minutes.
- For serving, pour the luscious rum dip into a small bowl or ramekin and place it alongside the Cinnamon-Rum Buccaneer Sea Biscuits. Alternatively, you can drizzle the rum glaze over the biscuits and allow it to dry before serving. Either way, savor the indulgent flavor of these delectable Cinnamon-Rum Buccaneer Sea Biscuits.
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