After going through a few of the cookbooks, randomly selected this unique cookies to bake. It uses tapioca flour, mashed banana and banana chips, on top of that it does not use any leaving agent.
This egg free dough was so easy to handle, adding banana made them really moist and pleasant to munch with. Also added a tablespoon of instant coffee in place of banana essence. They are absolutely delicious with subtle hint of banana in them. They cooked beautifully in the oven despite using very low temperature @ 120 C..
BANANA CHIP COOKIES
Yield : 27 cookies
Adapted from Bon Appetit Cookbook by Asmah Laili
300g tapioca flour
50g corn flour
150g brown sugar
1/2 tsp salt
1 egg (optional)
125g mashed banana
1 TB lemon juice
1 TB honey
50g ground almond
50g chopped almond
90g banana chip
1 and 1/2 TB instant coffee or
1/2 tsp banana essence
Bake till crispy the banana chip and chopped almond in an oven. Break the banana chips into small pieces
Combine mashed banana and lemon juice, keep aside.
Beat butter and sugar until well mixed. Add in honey, salt, mashed banana, an egg (if using), ground almond, instant coffee and raisin, stir well.
Pour in both flour, stir and mix in banana chips and chopped nut, combine well. Preheat oven @ 120 C.
Shape into small ball, flatten slightly with floured fork and place onto baking sheet. Bake for 15-20 minutes.
Leave on pan 5 minutes, transfer onto rack.
Store into airtight container when completely cool.
This goes to Random Recipes 4 - Just Desserts
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