Banoffee pie biscuits

Name: Banoffee pie biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 serving(s)
Ingredients: 75 g hard toffees, we used Thornton’s Special Toffee; 50 g dried banana chips; 300 g plain flour, plus extra to dust; 1/2 tsp. baking powder; 1/4 tsp. bicarbonate of soda; 125 g butter; 125 g caster sugar; 125 g mashed ripe banana (about 1 medium banana); 1 tsp. vanilla extract

If you're a fan of banoffee pie, then this cookie recipe is for you.

By The Good Housekeeping Cookery TeamUpdated: 21 January 2020

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With a moreish soft and crumbly texture, these banoffee cookies are best eaten on the day they’re made.

Use the ripest bananas you can find for flavour.

They only take 20 minutes to prep and just 15 minutes to cook.

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Yields:

18 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

178

Ingredients

75 g
hard toffees, we used Thornton’s Special Toffee
50 g
dried banana chips
300 g
plain flour, plus extra to dust
1/2 tsp.
baking powder
1/4 tsp.
bicarbonate of soda
125 g
butter
125 g
caster sugar
125 g
mashed ripe banana (about 1 medium banana)
1 tsp.
vanilla extract

Directions

1. Step 1
  Line two large baking sheets with baking parchment. Whizz the toffees and banana chips in a food processor until evenly broken up. Empty into a small bowl and set aside.
2. Step 2
  Tip flour, baking powder, soda and butter into the food processor. Pulse until mixture looks like breadcrumbs, then pulse in sugar and ¼tsp fine salt. Set aside 2tbsp of this crumble mixture. Add all but about 2tbsp of the toffee mixture to the food processor together with the mashed banana and vanilla. Whizz until just coming together.
3. Step 3
  Tip on to a lightly-floured surface and bring together. Divide into 18 even pieces and roll into balls. Arrange on prepared baking sheets, spacing apart. Flatten lightly and sprinkle over the reserved toffee and crumble mixtures. Chill for 30min.
4. Step 4
  Meanwhile, preheat oven to 200°C (180°C fan) mark 6. Bake cookies for 12-15min, until lightly golden. Cool for a few min on baking sheets, then transfer to a wire rack to cool completely.