Coconut Rum Stars


Not many people know this, but most of my creations are dreamt up at times when the nights are long, and the anxiety runs deep.

My way of coping is to conjure up creative ideas in my head. I keep a notebook by my bedside so that no idea gets forgotten as the dawn breaks and the day begins.

This is just one of these creations. Butter biscuits, rich in vanilla, doused in a punchy Coconut Rum Glaze. Simple in their making. Complex in their eating.


100g Unsalted Butter

100g Golden Caster Sugar

1 Large Egg, room temperature

1 tsp Vanilla Extract

½ tsp Coconut Extract.

200g Plain Flour

Pinch Salt

200g Icing Sugar

Coconut Rum, enough to make a thin glaze, about 1 tbsp


1 Add the butter and sugar to the base of a stand mixer and beat for 3-5 minutes or until the sugar has dissolved and the mixture is pale.

2 Add the egg and beat again until homogenous.

3 Add the flour and salt and mix until it forms a dough.

4 Shape into a flat disc and wrap in cling film. Chill for 1 hour.

5 Meanwhile, preheat oven 160C. Roll out the dough to a thickness of 5mm.

6 Using a cookie cutter, stamp out shapes and lay on a baking tray. Cover and chill 20 minutes more.

7 Bake for 10-12 minutes or until just turning golden. Cool on the tray 5 minutes then transfer to a wire rack to cool completely.

8 Mix the icing sugar with eth rum until smooth.

9 Dip each cookie, face down into the glaze and flip, allowing the excess to drip off.

10 Allow to cool and set before serving.