About this recipe:Persimmon, also known as Sharon fruit, lends a lovely delicate flavour to these delightful biscuits. Serve with tea or coffee.
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
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Method Prep: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.