Banana, Toblerone & pistachio cookies

ingredients

110g unsalted butter at room temp

110g light caster sugar

1 large egg

125g plain flour

21g cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

100g chopped Toblerone

50g mashed banana

170g chopped pistachios

100g icing sugar for dusting

Tips

Storage- you can keep the cookie dough in the fridge for 2 days after making, or roll into balls and leave in the freezer for up to 3 months.

You will need to wash your hands often when rolling the dough because it’s so sticky. If it gets too soft just place it back in the fridge and wait for the dough to firm up again.

You can change up the type of nuts and chocolate you use, pecans work really well!

Only bake for 10 minutes, the cookies may seem slightly underbaked but that keeps the cookies moist and fudgy.

Method:

Preheat the oven to 170 degrees and lightly grease a baking tray and add baking paper or use a silpat mat.

Beat softened butter and sugar together until creamy.

Gradually add the egg and continue to beat until incorporated.

Sift the flour, cocoa powder, baking powder, and cinnamon into a bowl.

Add this mix into your butter and sugar and stir for about 15 seconds.

Add your mashed banana and chopped chocolate and mix until combined.

Place dough in the fridge for 2 hours to firm before baking.

Once the cookie dough is firm, weigh the mix into 40g balls and roll into your crushed pistachios, followed by the icing sugar.

Place the cookies 3 cm apart from each other and bake for 10 minutes.

They will be very soft and may seem slightly underbaked but trust the process, this just means they will be perfectly soft and fudgy when eating.

Let them cool on the tray before transferring to a wire rack.

They’re best eaten on the day of baking.

Eat and enjoy

with love

x

Inspired by the Ottolenghi cookies from the SWEET recipe book