Chewy oat, almond and banana cookies
|1 cup||treacle sugar|
|1||eggs — extra-large, beaten|
|1||bananas — mashed|
|5 ml||vanilla — essence|
|1 cup||flour — cake|
|5 ml||Baking powder|
|2.5 ml||Bicarbonate of soda|
|2.5 ml||cinnamon — ground|
|100 g||almonds — flaked, toasted|
Preheat oven to 180°C. Line two baking trays with baking paper or use a silpat.
In the bowl of your mixer, cream the butter and sugar on a medium speed. This can also be done by hand as it is such a small amount of butter. Add the egg, banana and vanilla essence.
In a separate bowl sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Add the oats and roasted nuts and stir to combine thoroughly.
Add the flour mixture into the creamed butter mixture and stir until just combined and no streaks of flour remain.
Form cookies with heaped tablespoons of the mixture pressed lightly onto the baking sheet leaving a few centimetres of space around each cookie.
Bake for about 12-15 minutes or until the cookies are lightly golden all over.
Be careful not to over-bake the cookies or you will lose the chewy centre.
Allow to cool on a baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Store in an airtight container.
Yield: 25-30 cookies