I love baking with persimmon, and look forward to persimmon season each year. This recipe uses ripe Fuyu persimmon (still firm, but a deep orange colour), which are the most commonly found in New Zealand. When I first started searching for recipes though, I quickly found that most used the Hachiya variety, rather than Fuyu. Those baking recipes that DID use Fuyu said they needed to be pureed first. Pah – I don’t have time for that! These Persimmon Cookies (and my delicious Persimmon Cake) are both made by simply dicing up the fruit. No pureeing whatsoever, and you can even leave the skin on. Easy!
To me, these Persimmon Cookies really taste like a cosy autumn day – comforting, warm, with a hint of cinnamon. I like to cut the persimmon really small, so you get a little pop of flavour in every bite.
- 1 cup (120g) finely chopped Fuyu persimmon
- 2 tsp fresh lemon juice
- 115g unsalted butter, softened
- 160g light brown sugar
- 1 1/4 cups plain flour
- 1 1/4 cups rolled oats (not quick oats)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla essence
- Preheat oven to 180°. Line two baking trays with greaseproof paper or silicon mats.
- Mix the finely diced persimmon with lemon juice, and leave to one side.
- Cream together butter and sugar. Add in the egg and vanilla essence, mixing well.
- In a separate bowl, mix together the flour, oats, cinnamon, baking soda, cinnamon and salt.
- Add the flour mixture to the butter mixture, combining well. Stir through the persimmon.
- Spoon the mixture onto baking sheets, flattening slightly. (I make approx. 22 cookies from this recipe). Leave a couple of centimetres around each cookie.
- Bake for approx 15 mins until they turn lightly golden. Transfer onto a wire rack to cool.
- This recipe uses unsalted butter and 1/4 tsp salt. Alternatively, just use salted butter.
- Store these in a sealed container.
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