Prune & Cardamom Biscuits (Cookies)

Prune & Cardamom Biscuits (Cookies)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.
Prune & Cardamom Biscuits (Cookies)

Left to right: Prune & Cardamom, Double Chocolate & Ginger, Apricot & Almond

Prune & Cardamom Biscuits

Yield: 18-24 depending on the size of the spoonful.

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

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