Persimmon have never tasted so good and these Persimmon, White Chocolate and Macadamia Biscuits are the perfect sweet treat. If you haven’t tried persimmons before, you’re in for a treat. They are wonderful when eaten fresh, but add a tasty addition to salads, platters, desserts and marinades and of course baking, be brave and try making these Persimmon, White Chocolate and Macadamia Biscuits.
Persimmon, White Chocolate and Macadamia Biscuits Recipe
Makes 50
Ingredients:
250g butter, softened
1/3 cup white sugar
1/3 cup brown sugar, firmly packed
½ cup condensed milk
2 tsp vanilla extract
½ cup white chocolate bits
½ cup unsalted macadamias, roughly chopped
1 firm persimmon, finely diced (1 cup)
2 cups self-raising flour
½ cup plain flour
Method:
Preheat oven to 180C. Line 2 baking trays with baking paper. Using an electric beater, beat butter and sugars until light and creamy. Add condensed milk and vanilla. Beat until combined. Add chocolate, macadamias and persimmon. Stir until combined.
Sift flours over biscuit dough and stir until combined. Roll dough into walnut-sized balls. Put on baking trays. Gently press with a fork to flatten slightly. Bake for 15 minutes or until light golden. Stand for 5 minutes before transferring to a wire rack to cool.
