Salted caramel and banana cookies

The cookie base is a little bit toffee’ish in flavour. You will only reach that toffee stage though if you leave them in the oven until they are a rich golden colour. Take them a little beyond what you normally would with a cookie, but stand by the oven for those last 5 minutes and please don’t be tempted to walk away – or you may run the risk of burning these little discs of delight.

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Let’s talk about the icing. I’ve used Mrs Fields in this case as it yields excellent consistency when it comes to decorating. If you would rather make your own, please do so and I’ve included my list of more natural and healthy icing recipes here.

Icing the cookies is the fun part and decorate with anything that takes your fancy. Get the kids involved and you will have a fun afternoon on your hands. Nip on over here to see my speedy icing video .

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Salted caramel and banana cookies

  • 125g salted butter
  • 3/4 cup dark brown sugar
  • 1 tablespoon milk
  • 2 cups flour
  • 1 cup desiccated coconut
  • 1/4 cup pine kernels
  • 2 bananas mashed
  • Topping
  • Mrs Fields Vanilla Icing
  • mini choc chips
  • raspberries

Preheat oven to 180 deg. Line 2 baking sheets with parchment

Melt butter, sugar and milk. When the butter has melted stir well until all is combined. Add mashed banana. Cool.

Add flour, coconut and pine kernels to a large bowl, add caramel and banana mixture and stir well but gently until combined.

Grab about a large walnut size piece of dough and flatten into a disk, repeat with remaining mixture.

Bake in the oven for about 15 mins until nicely golden.

When cook ice with Mrs Fields icing over the top , then scatter with raspberries and choc chips.


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