shortbread with cumberland rum butter

February 28th, 2010

You possibly will not think you can lose weight while on a eating plan which includes shortbread with cumberland rum butter but it is possible. The key is to not eat shortbread with cumberland rum butter or other high calorie desserts every day but in moderation.

For example, I allow myself rich food one meal per week. I eat a reduced calorie diet for 6 days of the week, say 1400 to 1600 calories each day, and then 1 day, I eat anything - without going overboard of course.

I have been eating like this for the last 4 weeks and it has aided me to lose 5 kilos. I have not increased my exercise plan or taken any vitamins or diet drinks. I have simply been conscious of what I eat most days of the week and then eat whatever I want one day per week.

I also find it helps to have professional support when dieting and for that I signed up with the Biggest Loser club. They have many tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Shortbread with Cumberland Rum Butter

1/2 cup unsalted butter (at room temperature)
1 1/4 cups all-purpose flour, sifted
Superfine sugar (for dusting)
1 cup unsalted butter
2 1/4 cups dark brown sugar
1/4 teaspoon grated nutmeg
1/3 cup dark Jamaican rum

Preheat oven to 300 degrees F.

In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. When it gets hard to handle, bring it together with the spoon and make into a ball with your hands. Transfer to a working surface that has been lightly dusted with superfine sugar. Quickly and lightly roll out about 1/8 inch thick. You may need to dust the rolling pin with sugar, also. With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color ? no darker. Cool the cookies on a wire rack and dust them with some superfine sugar. When cool, store in an airtight container.

Melt the butter in a small heavy-bottom saucepan over low heat. As butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. Add nutmeg. Pour on the rum and mix well. Pour on the melted butter and stir in well. Put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.

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