Oh my gosh Morgan made Persimmon cookies! He got the recipe straight out of the Food Connect newsletter this week
Ingredients:
2 ripe persimmons, pureed
1 tsp baking soda
2 cups plain flour
1 tsp ground cinnamon
1 tsp ground nutmeg (we didn't have any, so we used cloves)
1/2 tsp salt
1 egg
1 cup white or raw sugar
115g butter
1 cup raisins (we used dates)
1 cup chopped walnuts (we used almonds)
You can substitute raisins and walnuts for any dried fruit or nuts of your choice. You can also use ground cloves or ginger for extra zing.
Method
Preheat oven to 180ºC.
Dissolve baking soda in persimmon pulp, then set aside.
Sift flour, spices and salt together, then set aside
Cream butter and sugar until fluffy, beat in egg and persimmon.
Stir in dry ingredients nuts and dates.
Drop by spoonfuls onto greased cookie sheet and bake for 15 minutes.
I'm not a big sweets person, but these are delicious with a big cup of tea. The spices really work as the weather cools down and we head towards Anzac day and remembrance of the year gone by. This is Australian harvest living.
Posts
Ohh yum! I remember persimmon's everywhere when we wintered in Italy, they filled the tables and houses with colour amidst the grey sky and streets. Will have to wonder around here until I find a tree and try these out.
ReplyDeleteThis is a fabulous looking recipe...a friend in melbourne had a beautiful tree when I lived here and we made a persimmon pudding... was not easy to find recipes at that time... she'd love this!
ReplyDeleteNice to see link up at the homage blog - if you have any recipes that showcase seeds...let me know...Id love to put that on the blog!
best,
Sophie
By the way...I wish you a good recovery kate!
ReplyDeleteS