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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
Dried plums enhance flavor and sweetness, enabling the sauces to be produced without the addition of sugar and less sodium.
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