I borrowed this book from the library, and I have been all inspired, and tried several recipes from it already.
I spotted the banana cookies recipe and paused. Hmm. Banana? In a Biscuit?
Pastelitas de Platano
1/2 cup butter (125g)
1/2 cup sugar
1 ripe banana (I used two that weighed 125g, skin on)
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
1 cup plus 2 tablespoons plain flour
1 teaspoon baking powder
1/4 bicarbonate of soda
1/2 teaspoon salt
Preheat the oven to 200 deg C.
In a large bowl, mix the butter and sugar together. Mix in the mashed banana and vanilla. Mix in the egg.
In a separate bowl, combine the flour, baking powder, bicarb soda and salt.
Combine the flour mixture with the banana mixture.
Drop small drops of mixture onto the baking tray, and bake for 5-6 minutes and then rotate the tray and bake for another 5-6 minutes.
When done, leave the cookies on the sheets and sprinkle with cinnamon sugar.
Cool on a wire rack.
So this is what the mixture looks like:
The mixture got all puffy from the bicarb and baking soda interaction. I hadn’t quite it expected to puff up quite so much. As I had two bananas on the verge of extinction, I used both.
They were soft on the inside and crispy on the inside when I sampled some immediately after baking. However, when I pulled them out of a container the next morning they had gone all soggy, so I rebaked them to make them them crispy again.
And the taste? Very Buttery. Very banana-like in flavour. Quite sweet – probably because of the double banana. If you are someone who doesn’t normally use butter, the taste really stands out.
This will be added to the favourites list.