Happy St. Patrick’s day! For part three of the drunken girl scout cookie project I bring you a highly rummy, rum raisin bread, based on the delicious Rah-Rah Raisins cookie. The first batch of these were not nearly rummy enough. I took it to the office for tea time and the boys who clearly need to drink more kept saying “no, it’s fine, I can definitely taste the rum.” So I turned to my trusty boss and constantly drinking friend and they both said “Oh no, this for sure needs more rum. I want to be smacked in the face by rum.” So I redid it, and oh boy is it strong.
For those of you who don’t want to be hit over the head with rum flavor, don’t worry, I’ve included some options to make it not so rummy. But for those of you who want a really alcoholic bread, I’ve got you covered. But I will say, the key to make this extra rummy is giving the raisins plenty of time to soak. So if you have a couple days before you want to make this bread, get them started.
Mixed Batter
But really, these are delicious. I think they really hold true to the tastes of the Rah-Rah Raisins girl scout cookies. It’s an oatmeal quick bread with rum soaked raisins and yogurt chips, topped with a cookie streusel:
Streusel – should be a chunky consistency
This bread is a great, just lightly sweet option for tea time, or a mid day treat. The cookie streusel on top really makes it so make sure you don’t skip it!
Also, fun story, the first time I made this, the power went out five minutes after I put them in the oven. So I let them sit there for 30 minutes without touching anything and somehow when I took them out they were perfectly done. Talk about good luck!
Ingredients
- 1 cup raisins
- 2/3 cup rum
- 6 rah-rah raisin cookies, smashed, don't fully crumb them, having small chunks is good (~2/3 cups)
- 2 tbsp dark brown sugar
- 1/3 cup flour
- 1/2 heaping tsp cinnamon
- 1/4 cup cold butter, cubed
- 1 1/2 cup flour
- 2 tsp cinnamon
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup packed dark brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup rolled oats
- 1 cup rum raisins
- ~ 3/4 cup rum (you'll have some left over rum from the raisins. Count that in the 3/4 cup rum) + optional 1/2 rum
- 1/4 cup yogurt chips
Instructions
- Make the Rum Raisins: Combine 1 cup raisins and 2/3 cup rum in a bowl/jar with a lid. For extra rummy raisins, soak for 1-2 days, flipping occasionally to evenly soak. However, you can soak them for just a couple hours and they'll be plumped with rum.
- Make the Streusel: Combine all the ingredients in a bowl. Using a fork, mash the ingredients into the butter to form kind of a cornmeal consistency. You can also use your hands to smash the dry ingredients into the butter, and break down the butter size. See above for appropriate consistency.
- Make the Bread: Preheat the oven to 350F and butter up mini bread loaves, or one normal bread tin. I used these mini loaf tins. Coat the bottom of the pan/s with a light layer of flour
- In a medium bowl, mix together the flour, cinnamon, baking powder and salt. Set aside
- Pour the excess liquid from your rum raisins into a measuring cup (I soaked my for 2 days and had 1/4 cup rum left over). Then add more rum until you measure 3/4 cup rum.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time and mix well. Then add the vanilla. Then mix in the rolled oats. Add the rum, the soaked raisins, and the yogurt chips to the batter. Mix well.
- Fold in the dry ingredients and stir until just combined. Evenly divide the batter among the pans and top with the streusel. I was pretty generous with the streusel because it's delicious.
- Bake for 30-35 minutes or until toothpick comes out clean, if using mini loaf tins, and 55-60 minutes if using a normal sized bread tin. Allow to cool in pan for about 10 minutes, then remove from the tin and cool on a wire rack.
- Optional: If you want some extra rum flavor, pour a layer of rum into the tins and return the warm loafs to soak up the rum. Make sure to let the loaves completely cool before eating to allow some of the bitter alcohol taste to leave, and for the loaves to become less soggy.
Handy Equipment:
Not Girl scout cookie season? Try these:
