日本語
한국어
In this recipe, Dried Plum Purée replaces 50% of the butter and all of the molasses that would be used…
Preheat the oven to 325F. Line 2 baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a stand mixer fitted with a whisk attachment, beat together the Dried Plum Purée, butter, and sugar until aerated ad smooth. Add the egg and beat until the batter is slightly frothy, about 1 minute. With the mixer on low speed, add the dry ingredients in three installments, mixing well between additions. Refrigerate the dough for at least 20 minutes.
Using an oiled 35 g / 1 1/2 TBs scooper, divide the dough into balls and roll each ball in the coarse sugar. Place about 3 cm / 1 1/2 inches apart on the baking sheets.
Bake until the tops are crinkled and edges are set, about 12 minutes. Let rest 5 minutes, then cool completely on wire racks.
270 g / 2 cups all-purpose flour
4 g / 1 teaspoon baking powder
4 g / 1 teaspoon baking soda
2 g / 1/2 teaspoon kosher salt
2 g / 1 teaspoon cinnamon
2 g / 1 teaspoon ground ginger
1 g / 1/2 teaspoon ground nutmeg
75 g / 1/4 cup Dried Plum Purée
57 g / 1/4 cup unsalted butter, at room temperature
200 g / 1 cup brown sugar
1 large egg
100 g / 1/2 cup coarse sugar, like turbinado
Prunes support heart health in two ways: protecting arteries and reducing damage from oxidative stress, even in diets that are not considered healthy.
Read MoreStudies have shown that the high levels of antioxidant phenolic compounds in prune plums—mainly neochlorogenic and chlorogenic acids— suppress the formation of warmed-over flavor.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
2024 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com
