Ingredients
Scale
- 125g butter, softened
- 1 cup brown sugar
- 4 egg yolks
- 2 tablespoons eggnog
- 1/2 teaspoon rum
- 3 cups self raising flour
Icing
- 170g butter softened
- 4 cups icing sugar
- 1/2 teaspoon rum
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2–3 tablespoons eggnog
Instructions
- In an electric mixture, beat butter and sugar for 3-5 minutes, until light and fluffy.
- Add egg yolks, egg nog and rum, mix until combined.
- Place in fridge for 1-2 hours.
- Preheat oven to 180°C, fan forced.
- Set aside your silicone baking tray, or alternatively grease or line 2 baking trays with baking paper or a silicone mat.
- Roll tablespoon of mixture into balls, place on baking tray.
- Bake biscuits for 10-12 minutes.
- Rest on tray for 5 minutes, before transferring to a wire rack to cool completely.
Icing
- Add butter, icing sugar, rum, cinnamon and nutmeg to electric mixture bowl, beat until combined.
- Pour in small amounts of eggnog until icing is to your desired consistency.
- Top each cookie with a spoonful of icing and sprinkle with nutmeg.
- Store in an air-tight container.
- Prep Time: 2 hours 15 mins
- Cook Time: 12 mins
