Many people are unsure of what to do with sweet soft persimmons other than just eating them as they are (which, of course is also lovely!), but there are in fact a number of different things you can make with persimmons; jam, bread, salads, cakes… you name it.
I decided to make a twist on a Swedish traditional favorite called “hallongrotta”, better known internationally as thumbprint cookies. I’ve heard that these cookies are typical treats during Christmas in other countries, but in Sweden we eat thumbprint cookies year round – and lots of them..!
The traditional cookies are made with raspberry jam, but in this recipe I’ve instead made them with persimmon. One reason I love these cookies is because they’re super easy to make and the ingredients required are things you usually already have in your pantry (except perhaps the persimmon filling, but you can use whatever filling you want). Perfect for lazy Sundays ;). Enjoy!
- 200g vegan butter
- 1 tsp vanilla powder
- 1/2 cup sugar
- 2 cups flour
- 1 ripe persimmon
- icing sugar, for garnishing
- Combine butter, vanilla powder, sugar and flour and knead into a dough. Flatten the dough, wrap it in plastic foil and refridgerate for at least 30 min.
- Preheat the oven at 175°C/350F. Take the dough from the fridge, tear small pieces of the dough and roll them in your hands into small balls, approximately the size of a walnut.
- Place the balls on a baking pan lined with parchment paper and make a dent in each ball with your thumb.
- Slice the persimmon in half and scoop out the flesh with a teaspoon. Fill the cookies with the fruit flesh and bake in the middle of the oven for about 10 min. Let cool and dust with icing sugar.
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