In some ways this cookie might be considered dangerous – it took me less that 20 minutes to whip up a batch. However, being able to create something so delicious in such a short time makes me feel something of a domestic goddess – these are perfect for those times when you need to produce baked goods at short notice (think work charity bake sale or mum’s coffee morning). They are also made from ingredients most people have in their cupboards – bananaphobes please note that you can substitute the banana chips for raisins should you wish to do so.
Anyway, the key with these cookies is to be cautious on the timing. Once the edges of these go golden brown remove them from the oven and allow them to cool, rather than letting the whole cookie brown, that way you have the nice contrast between crispy and soft in the cookie.
To make approx 26 cookies you will need:
1 mug soft brown sugar
125g salted butter, softened
1 mug self raising flour
50g banana chips
2 tablespoons chocolate spread
Preheat the oven to 180°C and line 2 baking trays (you will probably still need to take the cookies in batches). Using an electric whisk, wooden spoon or food processor beat together the sugar and butter until it is thoroughly mixed. Beat in the egg. Add the flour and crumble in the banana chips. Last, whisk in the chocolate spread so that it has a marbled effect.
Using a teaspoon place small amounts of the cookie mix onto your lined trays. Make sure you leave room for the cookies to spread; even if you have to bake in batches.
Bake for around 11 minutes, until the cookies are golden. They will come out of the oven very soft so be careful removing them from the baking tray. Allow to cool so the cookies can harden.
These cookies can be kept for several days in an airtight container.