These are always the first to disappear from the parties and banquets I’ve made them for. Because they are wonderful, nobody can believe how simple they are! Must try!
| Servings: | 16 |
| Yield: | 16 bars |
Ingredients
- 2 cups all-purpose flour
- ½ cup cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup white sugar
- 1 tablespoon lemon zest
- 2 ripe persimmons, pureed
- 1 egg
- ¼ cup confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9×13 inch baking pan.
- Sift together all-purpose flour, cake flour, cinnamon, ginger, baking soda and salt.
- In a medium bowl, cream butter, sugar, and lemon rind until fluffy and smooth. Blend in egg and persimmon pulp and mix until well combined.
- Gradually stir in the flour mixture and mix until well blended.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes in the preheated oven, until golden brown. Remove from the oven and let cool. When the bars are completely cool, sift confectioners’ sugar over the top and cut into bars.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 81 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This has a light persimmon taste and smells wonderful. After baking them, I wanted a stronger taste so I cooked up a persimmon until soft and then pureed it with some powdered sugar and added this as a drizzle , I do think it needs something to give it some texture. next time I will add some almonds or walnuts
3.5 would have been my rating, and I opted for 4 instead of 3 because I don’t want to discourage others from trying it. I liked the flavor, though it is mild and if I make it again I would try to jazz it up a little more, maybe with nuts, raisins and more spices. I found the dough to be thick, sticky and difficult to work with, so I may not make them again solely for that reason.
Easy enough but not much flavor. I couldn’t take the persimmons at all.
We really enjoyed this mildly spicey way to use persimmons.