- 17 1/2 ounces [496 g] butter cookies
- 1/2 cup [100 g] sugar
- 4 eggs
- 4 tablespoons [60 mL] cocoa powder
- 1/2 bottle Rum extractor
3 teaspoons [15 mL] Rum
- 1 cup [225 g] softened butter
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- With your hands, break-up butter cookies into pieces.
- Beat together sugar and eggs.
- Mix in cocoa powder and Rum extract or Rum.
- Slowly melt butter into a small saucepan.
- Pour into cocoa mixture and mix until smooth.
- Using a wooden spoon, well mix cookie pieces into butter mixture.
- Line a rectangular baking pan with 2 sheets wax paper, one sheet in each direction shaping a cross.
- Firmly press cookie mixture in the middle; fold excess wax paper over to cover.
- Freeze for 24 hours.
- Serve, sliced into 1/2-inch [1.3-cm] slices.
- Keep refrigerated.
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