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
75g
hard toffees, we used Thornton’s Special Toffee
50g
dried banana chips
300g
plain flour, plus extra to dust
1/2tsp.
baking powder
1/4tsp.
bicarbonate of soda
125g
butter
125g
caster sugar
125g
mashed ripe banana (about 1 medium banana)
1tsp.
vanilla extract
Directions
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.
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.
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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
