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Walnut-choc-banana biscuits

These biscuits are another of my early baking memories.  I think the original recipe came from a free Diamond Walnuts (in the red and white vacuum sealed tin) brochure, and with a few tweaks has survived to become a biscuit I still cook regularly.  Ironically I often make them now without the all important walnuts as if I add them I can’t put them in school lunch boxes.  This time I did half with and half without, plus choc chips – so one cup of choc chips stirred through the whole quantity of dough, then 1/2 c walnuts added to half the dough.

chopped walnuts

They used to be a particular favourite when I was a child, I think mainly because biscuits that make five dozen per batch are pretty useful with five kids, plus we always had overripe bananas to use up.  Back then a batch would only last a few days – now they make a week of recess and snacks, plus I usually freeze half.  You’ll be pleased to hear they freeze and defrost perfectly.

IMG_0857

As you would imagine, with three bananas and an egg in the dough, these are a soft, almost cakey, rather than crisp biscuit; but the combination of banana, cinnamon and lots of cocoa is really lovely and because they’re only a couple of bites they’re very moreish!

inside cooked biscuit

Walnut-choc-banana biscuits

Makes approx 5 dozen

  • 185g butter
  • 210g (~1 c) sugar
  • 1 egg
  • 300g (~2 c) plain flour
  • 1 ½ tsp cinnamon
  • 1 tsp bicarb soda
  • ½ tsp salt
  • 45g (~½ c) cocoa
  • 3 mashed bananas, or 2 if extra large (~1 c)
  • 1 c raisins
  • 1 ½ c chopped walnuts and/or dark choc chips

Preheat oven to 190C (170C fan forced). Sift together the flour, cinnamon, bicarb, salt and cocoa. Cream the butter and sugar, beat in the egg, and add flour mix alternately with mashed banana. Mix to a stiff batter and stir in raisins, walnuts and/or choc chips. Drop by spoonfuls (I use a US 1 Tbs scoop) on a lined tray and bake for about 10 min until set, but not really coloured. Remove from the tray and cool on a rack.  Store in an airtight container at room temperature for up to a week, or freeze for later enjoyment.

[Edit 20/9: here are the scoops I use for putting biscuits onto trays – not essential, but they do make life easier.]

biscuit scoops

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