Preparation time: 20 minutes
Cooking time: 14 minutes x 2
Makes 24 cookies
- 3 ripe Spanish Persimon
- 280g plain flour
- 1tsp bicarbonate of soda
- Pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 120g unsalted butter, at room temperature
- 150g caster sugar
- 50g light soft brown sugar
- 1 egg
- 50g rolled oats
- 85g dried cranberries
- 50g plain or white chocolate, roughly chopped, or chips
- Finely grated zest of 1 orange
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Finely chop 1 Persimon. With the remaining 2, scoop the flesh out of their skin and purée or mash with a fork.
- Sift the flour, bicarbonate of soda, salt and spices together. Set aside.
- Cream the butter, caster sugar and brown sugar together until light and fluffy, using a hand-held electric mixer.
- Add the egg and beat until combined.
- Add the chopped Persimon and Persimon purée and mix well with a wooden spoon, then add the flour mixture and stir until just combined.
- Stir in the oats, dried cranberries, chocolate and orange zest until the mixture is a uniform consistency.
- Using half the mixture, heap 6 spoonfuls of dough onto each of 2 baking sheets lined with greaseproof paper, and spread them out with the back of a spoon or palette knife.
- Bake towards the centre of the oven until almost firm and golden brown, approximately 14 minutes. Cool on a cooling rack. Repeat with the remaining mixture.
Cook’s tip: Sieve a little icing sugar and cinnamon over the top, slice and serve with a
drizzle of honey or some pouring cream.