Wicklewood's Banana, Rum and Raisin Cookies (Gluten Free)

• 10 ounces gluten free plain flour
• 3 ounces sugar
• 2 tablespoons honey
• 8 ounces butter, softened to room temperature
• 4 fluid ounces rum
• 1 ounce raisins
• 3 ounces dried bananas, chopped
• 1 ripe banana, mashed
• 1 large egg yolk

1. Preheat the oven to 375f.
2. Place the raisins in a small bowl and cover with the rum, leave to soak for a minimum of 30mins, after which time drain and reserve any remaining rum.
3. Cream together the butter and sugar.
4. In a separate bowl whisk together the egg, mashed banana, honey and 3 teaspoons of the reserved rum.
5. Blend with the butter and suger mix.
6. Sift in the flour and add the rum soaked raisins and dried banana pieces and mix well (but be careful not to over mix).
7. place tablespoons of the mixture evenly on two lined baking sheets and gently flatten them with a palette knife.
8. Bake fot 12-15 minutes.
9. Remove from oven but wait 5 mins before transfering them to a cooling rack.

flour, sugar, honey, butter, fluid ounces rum, raisins, bananas, banana, egg yolk

Taken from www.food.com/recipe/wicklewoods-banana-rum-and-raisin-cookies-gluten-free-437367 (may not work)