Apricot and pumpkin seed biscuits

I recently saw an intriguing recipe for Persimmon and Pumpkin Seed Biscuits on Stuff.com.  The recipe contains dried persimmons.  I knew that I would never be able to buy dried persimmons here, so I was pleased that the recipe suggested dried apricots as an alternative.

Chocolate was optional in the recipe, but I am glad that I used it.  Without the chocolate, these biscuits would have tasted almost healthful - to me, biscuits should taste a bit decadent.

If you are interested in trying out these biscuits for something  a little different, you will need:

⅓ cup pumpkin seeds
100g softened butter
¼ cup brown sugar
1 tablespoon honey
1 small egg
1 cup plain flour
½ teaspoon baking powder
1 teaspoon mixed spice
Pinch of salt
⅓ cup chopped dried persimmons or apricots
50g chopped dark chocolate

Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.

Toast the pumpkin seeds in a dry pan until golden, then transfer onto a plate to cool.

Place the butter, sugar and honey into a stand mixer and beat until creamy. Beat in the egg. Add the flour, baking powder, mixed spice and salt, and fold in to combine. Add the toasted pumpkin seeds, dried persimmons or apricots, and chocolate and mix until just combined.

Roll the mixture into 12 walnut-sized balls and arrange, evenly spaced, on the baking tray. Gently press the balls to flatten a little. Bake for 12 minutes.

Remove the biscuits from the oven and transfer to a cooling rack to cool completely.