Banana cookies are simple rustic cookies with a delicious scent and texture. Rich in vitamins and potassium, banana cookies are particularly suitable for children.
Crispy, with an slightly soft interior, they are ideal for dipping in milk. Although they keep well for a couple of days, they are better eaten when freshly baked.
1 not too ripe banana
Juice of one lemon
250 g (9 oz) whole-wheat flour, sifted
75 g (3 oz) raw sugar
Pinch of sea salt
1 tsp ground cinnamon
1 large free organic egg
100 g (3½ oz) high quality cold butter, cut into cubes
15 almonds (or hazelnuts)
- Preheat the oven to 180°C (350°F/Gas 4).
- Mash the banana and sprinkle with lemon juice to stop oxidation. Mix together the banana and the remaining ingredients quickly.
- With the help of a spoon (if necessary) form small balls and place them on a baking tray, lined with parchment paper. Put 1 almond on each ball.
- Bake for 20 minutes.