Banana cookies are simple rustic treats with a delicious scent and texture. Rich in vitamins and potassium, banana cookies are particularly suitable for children.

Crispy, with a slightly soft interior, they are ideal for dipping in milk. Although they keep well for a couple of days, they are better eaten when freshly baked.

Banana cookies: Ingredients

1 not too ripe banana

Juice of one lemon

250 g (9 oz) whole-wheat flour, sifted

75 g (3 oz) raw sugar

Pinch of sea salt

1 tsp ground cinnamon

1 large free organic egg

100 g (3½ oz) high quality cold butter, cut into cubes

15 almonds (or hazelnuts)

Banana cookies: Method

1. Preheat the oven to 180°C (350°F/Gas 4).
2. Mash the banana and sprinkle with lemon juice to stop oxidation. Mix together the banana and the remaining ingredients quickly.
3. With the help of a spoon (if necessary) form small balls and place them on a baking tray, lined with parchment paper. Put 1 almond on each ball.
4. Bake for 20 minutes.

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