Banana, Butterscotch & Hazelnut Cookie Crisps with Bittersweet Chocolate-Hazelnut Filling
Makes around 12 sandwich cookies (24 crisps)
1/4 cup (2 oz / 55g) light brown sugar, packed
1 tbsp butter, melted
2 tbsp neutral oil
1 egg white
1 ripe banana, mashed (about 1/3 cup)
1/4 cup (4 tbsp / 32g) all purpose flour
pinch of baking soda
pinch of salt
1 tbsp + 2 tsp milk
1/2 tsp lemon juice
(optional: 1/4 cup toasted skinned hazelnuts*, chopped)
Preheat your oven to 250 degrees F (130 degrees C) and line a cookie tray with a non-stick baking mat or with well buttered parchment paper**.
Chuck all the ingredients into a food processor or blender and blitz until smooth. Take a teaspoon of batter and blob onto the tray.
Using the back of the spoon, moving it in a circular motion, spread the batter into a circle, around 2 1/2 inches in diameter. Repeat with more batter, spacing the circles 1/2″ apart (the batter doesn’t really spread). If using nuts, sprinkle them on top of the batter now. Bake for 17-20 minutes until completely browned. Let cool on the tray a little, before transferring to a wire rack to cool completely. Store in an airtight container.
When ready to eat, fill with chocolate-hazelnut filling (recipe follows) , nutella or melted bittersweet chocolate.
* You can also use toasted, chopped pecans or walnuts instead of hazelnuts. To toast hazelnuts, put on a cookie tray and roast in the oven for 10 minutes at 250 degrees F. Transfer hot hazelnuts to a clean, dry kitchen towel and rub together to remove the skins.
**To butter parchment paper, melt 3 tbsp of butter, then use a pastry brush to cover the whole piece of parchment. If it isn’t well greased, the cookies will probably stick.
***Alternatively, you can:
- use an immersion blender in a large bowl, or
- make sure the banana is well mashed and mix all the ingredients well with a whisk until smooth.