Persimmon Muffintop Cookies
They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.
Yield
16 servingsPrep
20 minCook
20 minReady
42 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
persimmons
pureed |
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | cup |
all-purpose flour
sifted |
|
| ½ | x |
eggs
|
*
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
mixed spice
|
* |
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
mixed dried fruit
|
|
| 1 | tablespoon |
macadamia nuts
chopped |
|
| 3 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
persimmons
pureed |
* |
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
|
*
|
| 237 | ml |
all-purpose flour
sifted |
|
| 0.5 | x |
eggs
|
*
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
mixed spice
|
* |
| 1.3 | ml |
salt
|
|
| 15 | ml |
mixed dried fruit
|
|
| 15 | ml |
macadamia nuts
chopped |
|
| 45 | ml |
margarine
|
|
Directions
Preheat oven to 180degrees celsius.
Combine all the dry ingredients, except for the sugars.
Cream the butter, sugar and brown sugar.
In a separate bowl, beat the egg and persimmon together.
Mix all the ingredients together.
Line an oven proof pan with baking paper
Drop cookies on the sheet as small round blobs around 1 cm apart from each other (they will spread, then rise)
Place in the oven at 180degrees Celsius for around 20 to 30 minutes!
The longer you place them, the more chewy and crunchy they will get. But if you want a muffin-texture, take them out after 20 :]
