David I ❤️ the interesting tidbits you include in your stories. I have Aussie friends and have exchanged many a recipe but had no idea the Tbs was a different size.
I thought I fixed that in the recipe but I got food poisoning this week and in my haze may have only fixed the PDF version, not the online one. Apologies. They're both fixed.
I've been talking to a number of food writers about this, and more and more are deciding to use just one system of measurement to avoid confusion and gaffes. It's the most challenging thing about writing recipes these days.
I fully support 100% metric for these reasons. Hope you're feeling better. An aside, I need to ask you about where to get chillies in France, for an article. Reach out privately if you are so inclined, I'd be most grateful.
I don't mind metric. Although the back and forth over 1 gm can be tedious. I measure over then dip a little out and it's under. then add a drop more and it's over. then remove a bit and it's under again. then I think the heck (actually use a different 4-letter word...) with it and figure 1gm one way or the other is not going to kill the recipe. I wrote a cookbook and used all cups or ounces.
Anyway, the cookies are really good. Eggs are too precious right now.
As a now, 70 year old Australian, I (along with our NZ mates) feel your pain with long haul Southern to Northern Hemisphere flights. I’ve been privileged to do this since I first went to Europe in 1976. Even getting to our near Asian neighbours can take 7-10 hours. After last year’s trip to Germany & France, I have decided to break the flights up by staying overnight at an Asian hub in a hotel bed and continue the next day, otherwise I’m wrecked. Whenever, financially possible, business class as nothing beats a lie flat bed!
Will be in NYC next year and will use this strategy. A bit of lateral thinking - fly to Tokyo, overnight and fly direct to NYC. Both approx 10 hours for each leg.
I also agree Bourke Street Bakery is a gem and although I live 3 hours drive from Sydney, it along with other quality establishments are a delight to visit. Now I’ll have to revisit their cookbook. Thanks for the recipe.
Mahalo for the egg-free recipe, David! Here in Honolulu, eggs are selling for $12.99/dozen at my local Safeway store. 🙄 I'm sure a big 'ol bag of prunes from Costco will be much more economical.
I’m so pleased that you’ve made it to Oz and what’s more enjoyed the experience. Bill Granger was a force back in the day, making his name with the best scrambled eggs and other offerings. Basic foods done well. I was really sad to hear that he had died.
Yep the travel time is brutal. We returned to the UK in 1987 for work along with a 3 year old and a just one year old and the biggest box of Lego you could buy which kept the 3 yr old happy. I’ve often thought that they were probably finding Lego for years to come!
I’m going to try these biscuits (!) tomorrow… thank you. 💐
I’m excited to try these cookies! Love the idea of using prune purée which, as we all know, elevates these cookies into the health food category.
We ate lunch at Chez Panisse today. Chez Panisse is the only restaurant where I order dessert and I always think of you when I do so. After much agonizing over the choices I finally decided on the cream puff with caramel cream filling, chocolate sauce and candied hazelnuts. The candied hazelnuts were strikingly more hazelnutty than any I have ever had—double the hazelnut flavor to which I am accustomed. Is there something about the candying that produces this result? They were extraordinary.
Generally it's the quality of raw ingredients that elevates food. Chez Panisse makes a very concerted effort to buy the best ingredients they can (money is no object, which is unusual for a restaurant) and the hazelnuts are likely from a good supplier. Next time you go in, ask where they get their hazelnuts - when I worked there, which is likely still the case, they'll share where they get them.
Given the trying times here in the U.S, I’m going to have to make a lot of these to help cheer up my family/friends. Do you think dates could work in place of the prunes (as I have a lot of them and am looking for ways to use them up)? Thank you as always!
Here in the USA, some people use jarred "baby food" pureed prunes rather than the prunes processed the way you wrote. I suspect your method is better--and would be thicker than the jarred version. Pureed prunes are also used to replace fat in some recipes--and I'm sure you know all about that!
What a great recipe this will be to bake! Thank you. I recall that the baker, Jessie Sheehan, on the podcast "She's My Cherry Pie" also uses prunes in some of her recipes.
Here in Napa, CA I buy eggs from either the local Farmer's Market or a small general store in downtown Napa that gets their eggs from a local chicken farmer. I pay between $9 and $12 a dozen. Eggs are frequently either absent at all local grocery stores or people are limited in how many they can buy. The worry here is the fear of the avian flu spreading to other animals, including wild and domestic (outdoor) cats.
LOVING everything about this post David! Remembering Bill Granger, the coffee and his incredible impact on the culinary world is bringing me to tears! And what a wonderful shout out for Bourke St Bakery! We are going to find you a way to get back to Australia in first class next time! Determined to make that happen :)
If I want to use eggs, do I use 3/4c/110g? Not sure how to convert prune amount to eggs.
Generally speaking, you want to use: 1/4 cup of puree = 1 large egg (~77g)
Love your stories as always. Sadly, I am allergic to plums/prunes. My high school chemistry
teacher eons ago told us repeatedly that we should learn the metric system because in just
a few years Americans would be using it exclusively. I do prefer to use it when baking LOL.
Keep warm there in Paris...Spring is on its way. Kate in Boca-Adjacent
I think you could use another thick puree, perhaps one made from dried apricots.
We also learned that the metric system was coming. (I remember they changed a lot of the signs on the highways to add kilometers.) Then it didn't.
David I ❤️ the interesting tidbits you include in your stories. I have Aussie friends and have exchanged many a recipe but had no idea the Tbs was a different size.
I was surprised when I learned about that too!
I have some dates that need to used. I am going try it with dates. Stay tuned.
Update: the dates worked well. However, 1/2 cup of date puree weighs about 155gm. Prunes are lighter???
I thought I fixed that in the recipe but I got food poisoning this week and in my haze may have only fixed the PDF version, not the online one. Apologies. They're both fixed.
I've been talking to a number of food writers about this, and more and more are deciding to use just one system of measurement to avoid confusion and gaffes. It's the most challenging thing about writing recipes these days.
I fully support 100% metric for these reasons. Hope you're feeling better. An aside, I need to ask you about where to get chillies in France, for an article. Reach out privately if you are so inclined, I'd be most grateful.
Sorry to hear you've been ill.
I don't mind metric. Although the back and forth over 1 gm can be tedious. I measure over then dip a little out and it's under. then add a drop more and it's over. then remove a bit and it's under again. then I think the heck (actually use a different 4-letter word...) with it and figure 1gm one way or the other is not going to kill the recipe. I wrote a cookbook and used all cups or ounces.
Anyway, the cookies are really good. Eggs are too precious right now.
G’day David,
As a now, 70 year old Australian, I (along with our NZ mates) feel your pain with long haul Southern to Northern Hemisphere flights. I’ve been privileged to do this since I first went to Europe in 1976. Even getting to our near Asian neighbours can take 7-10 hours. After last year’s trip to Germany & France, I have decided to break the flights up by staying overnight at an Asian hub in a hotel bed and continue the next day, otherwise I’m wrecked. Whenever, financially possible, business class as nothing beats a lie flat bed!
Will be in NYC next year and will use this strategy. A bit of lateral thinking - fly to Tokyo, overnight and fly direct to NYC. Both approx 10 hours for each leg.
I also agree Bourke Street Bakery is a gem and although I live 3 hours drive from Sydney, it along with other quality establishments are a delight to visit. Now I’ll have to revisit their cookbook. Thanks for the recipe.
Mahalo for the egg-free recipe, David! Here in Honolulu, eggs are selling for $12.99/dozen at my local Safeway store. 🙄 I'm sure a big 'ol bag of prunes from Costco will be much more economical.
I’m so pleased that you’ve made it to Oz and what’s more enjoyed the experience. Bill Granger was a force back in the day, making his name with the best scrambled eggs and other offerings. Basic foods done well. I was really sad to hear that he had died.
Yep the travel time is brutal. We returned to the UK in 1987 for work along with a 3 year old and a just one year old and the biggest box of Lego you could buy which kept the 3 yr old happy. I’ve often thought that they were probably finding Lego for years to come!
I’m going to try these biscuits (!) tomorrow… thank you. 💐
I’m excited to try these cookies! Love the idea of using prune purée which, as we all know, elevates these cookies into the health food category.
We ate lunch at Chez Panisse today. Chez Panisse is the only restaurant where I order dessert and I always think of you when I do so. After much agonizing over the choices I finally decided on the cream puff with caramel cream filling, chocolate sauce and candied hazelnuts. The candied hazelnuts were strikingly more hazelnutty than any I have ever had—double the hazelnut flavor to which I am accustomed. Is there something about the candying that produces this result? They were extraordinary.
Generally it's the quality of raw ingredients that elevates food. Chez Panisse makes a very concerted effort to buy the best ingredients they can (money is no object, which is unusual for a restaurant) and the hazelnuts are likely from a good supplier. Next time you go in, ask where they get their hazelnuts - when I worked there, which is likely still the case, they'll share where they get them.
Australia! I will save money and time and visit New York City and spend a few days at The Pierre.
Thanks David great timing for a eggless fantastic cookie recipe
i used to add oatmeal and cinnamon for one v.I P to my chocolate chip cookies
Given the trying times here in the U.S, I’m going to have to make a lot of these to help cheer up my family/friends. Do you think dates could work in place of the prunes (as I have a lot of them and am looking for ways to use them up)? Thank you as always!
The recipe looks delicious, David! I'm planning on making the cookies. . . right after I find a bowl that's medium clean :) (Sorry--couldn't resist!)
Many thanks for your recipe. I love the chocolate and prune pairing.
Here in the USA, some people use jarred "baby food" pureed prunes rather than the prunes processed the way you wrote. I suspect your method is better--and would be thicker than the jarred version. Pureed prunes are also used to replace fat in some recipes--and I'm sure you know all about that!
I do know people who used to use baby food but not sure of what baby food is like nowadays. It's pretty easy to make your own, thankfully!
What a great recipe this will be to bake! Thank you. I recall that the baker, Jessie Sheehan, on the podcast "She's My Cherry Pie" also uses prunes in some of her recipes.
Here in Napa, CA I buy eggs from either the local Farmer's Market or a small general store in downtown Napa that gets their eggs from a local chicken farmer. I pay between $9 and $12 a dozen. Eggs are frequently either absent at all local grocery stores or people are limited in how many they can buy. The worry here is the fear of the avian flu spreading to other animals, including wild and domestic (outdoor) cats.
LOVING everything about this post David! Remembering Bill Granger, the coffee and his incredible impact on the culinary world is bringing me to tears! And what a wonderful shout out for Bourke St Bakery! We are going to find you a way to get back to Australia in first class next time! Determined to make that happen :)
Will you come with me? : )