Black tahini chocolate cookies
Make your own tahini using black or white sesame seeds, this recipe shows you how. Black ones have a nuttier, sweeter flavour, making them perfect for baking
Banana cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 cookies
Skip to ingredients
- 75g salted butter
- 100g light brown muscovado sugar
- 1 medium egg
- 1 medium ripe bananamashed
- 250g plain flour
- ½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 50g raisinschocolate chips or pecan nuts (optional)
Nutrition: Per serving
- kcal85
- fat3g
- saturates2g
- carbs13g
- sugars5g
- fibre1g
- protein1g
- salt0.12g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
step 2
Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
step 3
Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
step 4
Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
step 5
Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.
