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.
Chocolate-Hazelnut Filling
* 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.
I hope I was the only one. The smallest things drives me crazy. it also happens before i asleep and i think about all those things all over again, ending up getting up again on the computer or doing something else late at night!
p.s these are like crispy pancakes 😀
i love the thinness of these – delicate but full of flavour!
xo
http://allykayler.blogspot.ca/
really interesting recipe 😉 sounds great for me- I love bananas, chocolate and hazelnuts ;D
I can so relate! When I’m lying in bed and I think of something really dumb I did, I literally GROAN and cringe, like “oh my god I can’t believe I did that!”
These look and sound amazing!
I really love it how you always make your own recipe up! And these cookies sound great too, will try to whip up a batch sometime!
These look so elegant and delicious – what a great dessert! Love the flavors.
The only thing worse than a brain that reminds you of all the dumb things you ever did are friends who remind you. You can’t punch your own noggin, but it’s sort of a legal hazard when somebody else brings it up, and then your knuckles start itching for sandwich-making time. By the way, thought you might like this–I spend *way* too much time on this site… http://www.keepcalm-o-matic.co.uk/
Thanks for sharing another fantastic recipe!
that is VERY true!! ahah, awesome 🙂 thanks
These cookies look amazing! I love sandwich cookies but don’t bake them very often.
Beautiful!
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Your blog is adorable! Congrats for the great job 🙂 Absolutely stunning videos and photos. Congrats again dear!
xxxFiC.
These look and sound OUTstanding. I can’t believe how thin they are. I bet they are so buttery + crispy and just plain delicious with that filling. Well done! 🙂
I made these cookies twice now. I screwed it up both times.
How thick is the batter supposed to be? Mine comes out a milkshake consistency and that doesn’t feel right.
I’ve only made them once, but I remember making the batter really thin so that the cookies would get thin and crisp, like super thin tuile batter basically.
Did you bake the batter that you made?
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Taste delicious but mine did not come out crispy, more chewy. Any idea where I might have gone wrong? I even tried baking them an extra 15 min and they were still soft not crispy.