This recipe was created to use a bag of diced prunes that were purchased (in error) instead of whole prunes. The result were biscuits so tasty that I had to make them again – this time using whole prunes that I diced and dusted in a little flour so they didn’t clump together otherwise all the prune would end up in just a few of the biscuits.
Left to right: Prune & Cardamom, Double Chocolate & Ginger, Apricot & Almond
Ingredients
- 170 g butter, melted
- 200 g (1 cup) brown sugar
- 125 g (½ cup) white sugar
- 1 tsp vanilla extract
- 2 eggs
- 300 g (2 cups) pure plain flour
- ½ tsp baking soda
- 2 tsp ground cardamom
- 150 g (3/4 cup) dark chocolate drops
- 150 g (3/4 cup) diced prunes
Instructions
- Preheat the oven to 165ºC. Grease and line a baking tray.
- Combine melted butter and sugars in a large bowl and whisk until well blended.
- Whisk in vanilla and eggs until the mixture is light and creamy.
- Sift in flour, baking soda and cardamom.
- Add the chocolate drops and diced prunes.
- Stir the mixture well so all the ingredients are combined.
- Refrigerate the mixture for at least 15 minutes.
- Place spoonfuls onto the prepared baking tray about 8cm apart.
- Bake for 15-20 minutes.
- The biscuits are still soft once baked so leave on the tray for five minutes to firm up.
- Transfer the biscuits to a wire rack to cool completely.
- Store in an airtight container
Notes
Variation: Double Chocolate & Ginger Biscuits Reduce the flour by ½ cup and replace with ½ cup cocoa powder Replace ground cardamom with ground ginger Replace diced prunes with diced crystallized ginger
Apricot & Almond Biscuits Replace vanilla extract with almond extract. Omit the ground cardamom Replace the dark chocolate drops with slivered almonds Replace diced prunes with diced dried apricots