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
- Preheat the oven to 180°C (350°F/Gas 4).
- Mash the banana and sprinkle with lemon juice to stop oxidation. Mix together the banana and the remaining ingredients quickly.
- 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.
- Bake for 20 minutes.