Persimmon biscuits recipe
- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
Persimmon, also known as Sharon fruit, lends a lovely delicate flavour to these delightful biscuits. Serve with tea or coffee.
4 people made this
- 110g butter
- 350g plain flour
- 225g caster sugar
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 1/2 teaspoon ground ginger
- 225g mashed persimmon
- 1 egg, lightly beaten
- 40ml milk
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat the oven to 180 C / Gas 4. Grease a baking tray and line with baking parchment.
- Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar, bicarb, salt and ginger. Combine the egg and the persimmon then add to the mixture. Begin forming into a dough, gradually adding just enough milk to bind everything together. Form into golf ball sized balls and arrange on the prepared tray. Press into rounds.
- Bake in the preheated oven for 20 to 25 minutes until golden brown and firm. Remove from the oven and allow to cool before serving.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
These biscuits were ok, but nothing to write home about. At first sight, they look like ginger biscuits.-18 Nov 2016
As the holiday season comes to an end, it doesn’t mean that the flavors of the winter have to! My sweet friend Amy brought me some gorgeous Fuyu persimmons from her grandparent’s tree. Amy told me that they were the perfect ripeness for baking, so I was excited to try a persimmon cookie recipe to highlight the honey-like flavor from these delicious fruits.
These cookies pack warm winter spices like cinnamon, ginger, nutmeg, and allspice. The texture is like a soft and moist muffin with slightly crispy edges on the outside, a perfect compliment for the ripe persimmons.
The persimmons were soft to the touch and carried an intense and delicious sweetness. It was easy to scoop out the pulp from the very ripe fruit.
I pureed the pulp in the blender for a few seconds to make sure that the mash was consistent in texture before adding it to the dough.
When selecting the type of sugar to use in your recipes like granulated sugar and brown sugar, the kind you choose will affect the cookie texture.
Granulated sugar typically yields a crispier cookie, whereas brown sugar is a humectant, retaining moisture and producing a chewier cookie. I used both kinds for this persimmon cookie recipe to give texture properties of both.
Portion scoops are extremely helpful to consistently measure out drop cookies (soft dough scooped into mounds for baking), such as the persimmon cookie recipe or chocolate chip cookies.
I used a size 50 portion scoop, which is 5/8 ounce or approximately 1.25 tablespoon size. The number of the scoop determines the number of servings in each quart of a mixture. For a number 50 scoop, one quart = 50 servings.
The beautiful dark orange flesh gave the dough a pretty golden color to the cookie. I added a little bit of rolled oats and pecans for more texture, as well as dried cranberries and white chocolate chips to enhance the sweetness of the persimmon.
More persimmon recipes
To ensure consistent cookies batch to batch
1) Use a portion scoop to achieve same sized cookies, 2) Uniformly place and space the dough on the sheet pan, 3) Uniform baking time will be achieved by maintaining size and placement of the cookies.
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Ah, the persimmon. When fall rolls around, we’re always looking for ways to include this enigmatic but delicious fruit in whatever we’re cooking. So take a look at our guide to all things persimmon, and then get cooking.
Inspired by English sweet puddings, persimmon pudding is an all-American classic. Ours has a simple batter and comes out of the oven with a crispy, cake-like crust. Persimmon bars are another old-school classic. Ours are sweetened with dates, spiced with cinnamon, nutmeg, and cloves, and coated with a tart lemon glaze. To punch up frozen yogurt, add persimmon and toasted spices. But if you think this cute little guy can only be used in sweet stuff, think again. Persimmons can be used in savory dishes, too. We like making them into an intense chutney flavored with mustard seeds, coriander seeds, garam masala, and curry powder. Or serve the fruit with pork belly that is simmered with miso, honey, and sake and fried until crisp.
And we definitely love adding persimmons to our cocktails. The Spice Trade combines malty genever with lemon and persimmon juice, dry vermouth, and a simple syrup made with cardamom and star anise—all the components of a perfect fall drink.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust. Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »
Crispy Pork Belly with PersimmonsCrispy Pork Belly with Persimmons Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.
Spiced Persimmon Frozen YogurtClassic frozen yogurt gets a boost from floral persimmon and toasted spices.
Combine the flour, sugar, baking soda, baking powder, and cinnamon together in a bowl. Then whisk the dry ingredients together to ensure that the ingredients are evenly distributed.
Using a different bowl, combine the apple sauce, almond milk, egg, persimmon puree, and vanilla extract. Thoroughly mix the wet ingredients together.
Slowly combine the dry and wet ingredients together and mix until a batter is formed. To ensure thorough distribution, be sure to give the batter one last whirl with a spatula at the end.
Grease a loaf pan and pour the batter into the pan. Make sure to evenly spread and smooth out the top of the batter throughout the pan.
Bake the persimmon bread for 45-50 minutes at 350°F. To ensure that the bread is fully cooked, press down on the top of the persimmon bread and look for a firm texture. You could also try inserting a toothpick into the middle to see if it comes out clean.
Allow the loaf to fully cool on a cooling rack before slicing and enjoying.
Persimmon JamPersimmon Jam Dietary Vegetarian
In Australia persimmons were once known as "date plums" and many gardens contained one or more trees both as striking ornamentals and for their delicious fruit. In parts of Japan the fruit is left on the tree until the first heavy frost. The pulp freezes and is then scooped out and eaten like sorbet.
Persimmon biscuits recipe - Recipes
Persimmon & Pecan Bread
When we moved onto our new street we heard rumors of the amazing persimmon tree in our neighbor’s yard– Japanese persimmons grafted onto a Carolina persimmon trunk. When the tree set fruit it was magnificent bright orange persimmons, a shock against the crisp fall sky. To my delight I came home one day this fall to a basket full of these beauties on my kitchen counter.
A strong craving for freshly baked bread this weekend inspired me to adapt my classic banana bread recipe to compliment my bounty of persimmons. Brown sugar, buttermilk, raw pecans, and roasted persimmons combine to make a bread that is slightly sweet, chewy, and crisp around the edges. I’ve been eating it once slice at a time this week, toasted and smeared with a little salted butter.
There are two varieties of persimmons readily available in American grocery stores- Fuyu and Hachiya. Fuyu are lighter in color, a bit squat in shape, and beloved for their sweet, honeyed flavor when eaten fresh. Hachiya are darker in color, oblong in shape, and are best when eaten very ripe or roasted. All 100 counties of North Carolina are also home to a third variety of persimmon- the American persimmon. These persimmons (including the bountiful one in my neighbor’s yard) bare fruit that must be gathered from the ground when very ripe and boast a sweet, spicy flavor. Roasted persimmons have a sweet, mellow flavor that lends itself well to both dessert and savory dishes.
As we roll straight into the holidays and my desk fills higher and higher with sweets and candy, it’s nice to have a balance. Nothing beats a slice of hot buttered sweet bread with my morning cup of coffee and I’m so thankful that I have enough roasted persimmons in the freezer to see me through winter. It’s the little things, you know?
Persimmon & Pecan Bread
Heat oven to 425F. Chop persimmons into bite sized pieces. Roast for 20-25 minutes, or until they are soft and beginning to bubble. Reduce oven temperature to 400F.
Mix together all remaining ingredients in a large bowl. Gently smash the persimmons with a fork and mix into batter. Grease a loaf pan or 8″ skillet and pour batter into the pan, taking care to evenly distribute the persimmons. Bake for 50-60 minutes, until the bread is baked through (and a knife comes out clean).
Classic Persimmon Cookies
Persimmons are perhaps the most beautiful fruit of the fall, but have you ever wondered if they have a purpose other than table decoration? These classic persimmon cookies are filled with raisins, walnuts, and warm spices and are the exactly what I crave this time of year.
This post was originally published in November of 2008 but has been updated and now has a printable recipe.
Where I grew up, persimmon trees were abundant. While we didn’t have persimmon trees of our own, every fall my grandmother had persimmons ripening in the fruit bowl, thanks to generous neighbors.
And at Gigi’s house, persimmon cookies were always the inevitable destination of those glowing orange fruit. Wonderful, moist, sticky, spicy persimmon cookies.
Thinking back on it, it seems odd that the only thing I ever learned about persimmons was that they turned into cookies. Growing up, I never tasted an actual persimmon and I never knew about other persimmon recipes.
It was just understood that they would turn into cookies. And since persimmon cookies are one of my all-time favorites, it never occurred to me that they might be used for anything else.
Why mess with a good thing, right?
Well, it turns out that there’s a reason why no one in my family ate raw persimmons. The variety we grew up with were hachiya persimmons, and they can’t be eaten raw until they are so completely ripe, they’ve turned into a gelatinous goo.
Doesn’t sound very appetizing, right? If this astringent fruit is eaten too early, you’ll apparently never forget the experience. And it’s for this reason, that hachiya persimmons have gotten a bad rap.
But the ripened hachiyas are excellent for baking, and they make a really good cookie!
Luckily, it turns out that there is another type of persimmon that is good for eating. And I just tried it for the first time this year.
Fuyu persimmons are the short and squat variety that can be eaten raw like an apple, even when they aren’t fully ripened. Fuyus are very sweet and don’t have the mouth-puckering astringent quality present in the hachiya varieties.
Fuyu persimmons (left) are good for eating raw, while hachiyas (right) are best for baking.
As I mentioned earlier, I tasted fuyu persimmons for the very first time this year, and although it was good and sweet, I didn’t feel like it had a very distinctive flavor on it’s own.
I think fuyu persimmons would be best chopped and added to a green salad, or even mixed with another type of fruit. But since it is a very new discovery to me, I haven’t done much experimenting.
When it comes to persimmons, my true love will always be these cookies made with the misunderstood hachiya.
This recipe calls for one cup of persimmon puree and you’ll probably need about three extremely ripe hachiya persimmons to get that amount of puree.
When I say extremely ripe, I mean the insides of the fruit have turned completely to mush and the skin has become translucent. Leave the persimmons on the counter for a few days if they aren’t ripe enough when you purchase them (they probably won’t be).
I put my persimmons through a food mill to get a smooth puree and remove the skins all at once, but you could also squeeze the pulp right out of the skin and puree with a blender or food processor.
This was my very first time making persimmon cookies. My grandmother had always made them for me, so I never felt the need to learn. But now that Gigi is no longer with us, I decided to take matters into my own hands.
I don’t have her exact recipe, but my friend Ruby found one for me that sounded very similar. It seems like everyone in my hometown makes the same type of persimmon cookies and I really wouldn’t be surprised they all come from the same recipe!
These cookies are not the prettiest things in the world. They don’t spread when you bake them, so whatever shape comes off your spoon onto the baking sheet is they shape they’ll stay in after baking.
They also turn very moist and sticky after a day of storage, which is one thing I really like about persimmon cookies.
When I baked these, I was a bit disappointed when they came out of the oven because they didn’t really look like the cookies I remembered. But one night of storage in a Tupperware container brought out the familiar sticky and moist texture.
The cookies are chock full of raisins, walnuts, and warm spices so they really are the perfect cookie for fall. They also freeze well, so you can make a bunch of them now to enjoy throughout the winter.
Kitchen equipment used for this recipe:
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- Make bars:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
- Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
- Sift together flour, salt, and spices in another small bowl.
- Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
- Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
- Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.
- 3/4 cup (120 g) dried currants
- 1/4 cup (60 ml) brandy or whiskey
- 2 cups (280 g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1 2/3 cups (355 g) granulated sugar
- 3/4 cup (6 ounces/170 g) unsalted butter, melted
- 1 1/2 cups (375 ml) persimmon purée
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
- 4 ounces (115 g) cream cheese
- 1 tablespoon salted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2/3 cup (90 g) powdered sugar, sifted
- 4 or 5 teaspoons water
Variations & Substitutes
While there are hard and fast rules for what constitutes a traditional Anzac biscuit, we love the freedom to experiment in your own kitchen! Here are a few extra ideas to tweak your Anzac biscuits:
- Use Quinoa Flakes – Substitute the oats with quinoa flakes for a more nutty taste. Or try using half oats, half quinoa.
- Add Chocolate – Stir chocolate chips through the dough before portioning them out. Once cooked, drizzle or dip them in melted chocolate.
- Add Texture – Try adding chopped nuts (macadamias, peanuts or walnuts), desiccated coconut or dried fruit for extra pops of flavour and crunch.
- Make it Vegan – Swap the butter for an equal amount of coconut oil for vegan Anzac biscuits.
Watch the video: Recipe: Honey Baked Persimmons with Vanilla u0026 Crushed Ginger Biscuits CLOVER. 22 April 2021