Banoffee Pie Cookies | Good Housekeeping UK
- 5 years ago
With a moreish soft and crumbly texture, these banoffee cookies are best eaten on the day they’re made. Use the ripest bananas you can find for flavour.
Ingredients
75 g (3oz) hard toffees, we used Thornton’s Special Toffee
50 g (2oz) dried banana chips
300 g (11oz) plain flour, plus extra to dust
1/2 tsp. baking powder
1/4 tsp. bicarbonate of soda
125 g butter
125 g (4oz) caster sugar
125 g (4oz) mashed ripe banana (about 1 medium banana)
1 tsp. vanilla extract
Directions
Line two large baking sheets with baking parchment. Whizz the toffees and banana chips in a food processor until evenly broken up. Empty into a small bowl and set aside.
Tip flour, baking powder, soda and butter into the food processor. Pulse until mixture looks like breadcrumbs, then pulse in sugar and ¼tsp fine salt. Set aside 2tbsp of this crumble mixture. Add all but about 2tbsp of the toffee mixture to the food processor together with the mashed banana and vanilla. Whizz until just coming together.
Tip on to a lightly-floured surface and bring together. Divide into 18 even pieces and roll into balls. Arrange on prepared baking sheets, spacing apart. Flatten lightly and sprinkle over the reserved toffee and crumble mixtures. Chill for 30min.
Meanwhile, preheat oven to 200°C (180°C fan) mark 6. Bake cookies for 12-15min, until lightly golden. Cool for a few min on baking sheets, then transfer to a wire rack to cool completely.
For the full recipe: http://bit.ly/2UhB503
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients
75 g (3oz) hard toffees, we used Thornton’s Special Toffee
50 g (2oz) dried banana chips
300 g (11oz) plain flour, plus extra to dust
1/2 tsp. baking powder
1/4 tsp. bicarbonate of soda
125 g butter
125 g (4oz) caster sugar
125 g (4oz) mashed ripe banana (about 1 medium banana)
1 tsp. vanilla extract
Directions
Line two large baking sheets with baking parchment. Whizz the toffees and banana chips in a food processor until evenly broken up. Empty into a small bowl and set aside.
Tip flour, baking powder, soda and butter into the food processor. Pulse until mixture looks like breadcrumbs, then pulse in sugar and ¼tsp fine salt. Set aside 2tbsp of this crumble mixture. Add all but about 2tbsp of the toffee mixture to the food processor together with the mashed banana and vanilla. Whizz until just coming together.
Tip on to a lightly-floured surface and bring together. Divide into 18 even pieces and roll into balls. Arrange on prepared baking sheets, spacing apart. Flatten lightly and sprinkle over the reserved toffee and crumble mixtures. Chill for 30min.
Meanwhile, preheat oven to 200°C (180°C fan) mark 6. Bake cookies for 12-15min, until lightly golden. Cool for a few min on baking sheets, then transfer to a wire rack to cool completely.
For the full recipe: http://bit.ly/2UhB503
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC