Persimmon Biscuits

125g of butter 4.4 ozs = .275 lbs

250g of sugar 8.8 ozs= .55 lbs 2c sugar =1lb (betty crocker & joy of cooking)

16 ozs in a lb

1 egg

1 ¼ cup pureed fuyu persimmons

2 1/4 cups of plain flour

1 tsp of baking powder

1 cup of chopped, roasted hazelnuts

1 cup of sultanas or 1/3 cup chopped deglet noor dates

1/4 teaspoon each of ground cinnamon, ground cloves and ground nutmeg

Method

1. Cream butter and sugar.
2. Mix persimmon pulp and egg.
3. Sift flour and baking powder together and mix in. Add hazelnuts, sultanas and ground cinnamon, ground cloves and ground nutmeg.
4. Drop with a teaspoon onto greased baking trays. Bake for 10 minutes in a preheated 190C (374oF) 400oF oven.
5. Makes about 90 24 biscuits.