In-season persimmon have never tasted so good! These Persimmon, White Chocolate & Macadamia Biscuits are the perfect sweet treat.
Persimmon, White Chocolate & Macadamia Biscuits
In season ingredients: Persimmon
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
1 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.
2 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.