Spiced rum, crimson raisin and dark chocolate cookies

This is my take on that classic flavour combination, rum and raisin. The addition of allspice to the dough plus some big chunks of Bourneville dark chocolate makes this taste like Old Jamaica chocolate - it would be lovely to use that with this recipe too. It'd also be nice with dried cranberries, but the crimson raisins I used have an equally jewel-like red colour. These are deliciously Christmassy and indulgent and morish!

Ingredients
3 oz crimson raisins
3 tbsp rum 
4 oz butter
4 oz golden caster sugar
2 tbsp golden syrup
6 oz self-raising flour
1 tsp baking powder
1 tsp allspice
3 oz dark chocolate, chopped

Method

1. Preheat the oven at 200°C and line a baking sheet.
2. Place the raisins in a small bowl and cover with rum. Set aside to soak.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the golden syrup and mix well.
5. Sift in the flour, baking powder and allspice and beat until a smooth dough is formed.
6. Drain the raisins and discard the rum.
7. Fold in the drained raisins and chopped dark chocolate.
8. Scoop balls of dough onto the baking sheet, spced 3 inches apart, and flatten slightly.
9. Bake for 8-10 minutes until golden and slightly soft in the middle.
10. Leave to cool slightly on the baking sheet before removing to a wire rack to cool completely.