Patjama
Twitter Twitter Bloglovin Twitter

A Quick Batch of Banoffee Cookies

27th January 2017

What with January being a month full of new diets and healthy meal ideas (which, I must admit, I’m a massive sucker for), I also love the occasional cheeky recipe for something along the lines of cheesecake or trifle, or in my case, cookies. This month, like a lot of others I can imagine, I started a diet. I would say January’s nearly over, and I honestly hope that doesn’t mean diets are as well, but because of my healthy antics and endless amount of salad, my sweet-tooth was on fire. ON FIRE I TELL YOU. I was craving things I’ve never craved before (including ice cream) and for the last week or so, I’ve been craving cookies too. I’ve been so close to going out to M&S just to buy a bag, but just like ice cream, told myself not to, and instead, make my own. With some help from my boyfriend, I came up with a seriously quick recipe, consisting of only four ingredients, and are also really easy to make. So whether you’re having a cheat day or simply fancy something to quench your sweet tooth desire, these cookies are perfect.

(Makes Six)

You Will Need:

One Ripe Banana

120g Oats

50g Melted Butter

80g Toffee

Method:

Step One – Preheat oven to 180’C (356’F) & grease and line baking tray.

Step Two – Mash up the banana into a pulp.

Step Three – Throw in the oats and mix together well.

Step Four – Leave for five minutes.

Step Five – Melt the butter and mix into oat and banana mixture.

Step Six – Chop up the toffee (this bit is a tad tough so you might need a hand), preferably into small bits, but if they’re a bit bigger, that’s still fine, and throw into the mixture also.

Step Seven – With your hands, roll the mixture into 2 by 2 inch disks and place equidistant on the baking tray.

Step Eight – Place in oven and cook for seventeen minutes.

Step Nine – Once brown around the edges, take out of the oven and leave to cool. I would recommend leaving them on the baking tray because the toffee gets very hot, so once that’s cooled down, take the cookies off of the tray and place on a cooling rack.

*Quick tip – If you’re using large bits of toffee, try wrapping the cookie mixture around the toffee and place a piece on top as well. During cooking, the toffee will melt so that way you shouldn’t lose too much of it.


 

Once the cookies are cool and the toffee is no longer bubbling, sprinkle with a light dusting of icing sugar and enjoy. I recommend enjoying these cookies with a cup of coffee – they just make a perfect coffee combination. If you fancy trying something a little bit different, try replacing the toffee with dried fruit or white chocolate. I tried both and they’re both lovely.

I hope you’ve enjoyed reading this blog post on my latest sweet discovery. If you do make them, I hope you like them! Let me know down below how they went and if you have any suggestions. As always, have the most wonderful day and I shall see you soon!

– Pat xx