The arrival of autumn sees a glut of ripe persimmons at my parentís place. The sole tree in the backyard yields an impressive crop every year which has my mum giving the local neighbourhood, family and friends bags brimming with the sweet, brightly orange coloured persimmons.
The tree has withstood the test of time with my dad having planted the tree when we were kids. We laugh how itís the tree that keeps on giving.
Every year, we think of different ways of eating persimmons; picked fresh from the tree and eaten with ice cream; stewed or grilled and enjoyed with warm custard, preserved into jam; pureed and frozen into sorbet or gelato or used as the star ingredient of a crostata.
These Persimmon and Quinoa Biscuits are a derivative of the Persimmon Biscuits I ate in Italy.
They are soft, chewy and moreish and have just the right hint of persimmon shining through without the biscuit being sickly sweet.
Made with Gluten free flour and free of any butter, eggs and sugar these biscuits could be considered a Super-Biscuit-Food.
Persimmon and Quinoa Biscuits; soft and chewy centres with a hint of persimmon shining through.