It’s Cookie Friday again and of course I have another delicious cookie recipe for you! Today from a lovely co-blogger called Lynn from “Küchenkränzchen“!
I met Lynn last year on a blogger event in Hamburg – an evening full of baking, eating and chatting – or as people from Hamburg would say “schnacken” (chatting) ;)
Lynn is here today to bring you some delicious banoffee cookies – well – she is not really here, but you know – virtually ;)
Do you know Banoffee Cookies? The word “Banoffee” is a combination of the words “banana” and “toffee” – easy, right? ;) The origin of the word comes from the “banoffee pie” – filled with…? Guess what?! ;) Bananas and toffees (melted in condensed milk) or dulce de leche. If I am totally wrong here, please correct me ;)
Enough of chitchat aka. schnacken ;P To get to know Lynn a bit better, I asked here to describe herself:
Lynn is a so called “Hamburger Deern” and blogs for kuechenkraenzchen.de about seasonal treats, (northern) German cuisine, culinary trips around the world and sweet treats. The blog is a real labor of love for Lynn and she is happy about everyone who accompanies her kitchen adventures.
OK, let’s get to the recipe…
INGREDIENTS / ZUTATEN
2/3 cup (150g) butter, at room temperature
3/4 cup (150g) sugar, brown
5.3 oz. (150g) Toffees / soft caramel candies
1 1/2 tsp. baking powder
pinch of salt
150g weiche Butter
150g Brauner Zucker
150g Toffee/weiche Karamell-Bonbons
1 1/2 TL Backpulver
1 Prise Salz
DIRECTIONS / ZUBEREITUNG
2. Take small portions (a teaspoon each) of the dough and shape into balls with your hands. Place the dough balls for at least 30 minutes in the fridge to make sure they keep their shape while baking. Place the cookie balls on a baking sheet lined with a baking parchment and bake in the middle of the oven for 12-15 minutes. Take out and let cool down completely.
2. Mit einem Teelöffel Teig abstechen und mit den Händen zu Kugeln formen. Die Teigkugeln vor dem Backen noch einmal mind. 30 Minuten in den Kühlschrank legen, dann laufen die Kekse beim Backen nicht so stark auseinander und bekommen eine perfekte Form. Die Keks-Rohlinge auf ein mit Backpapier ausgelegtes Blech legen und auf mittlerer Schiene 12-15 Minuten backen. Auf dem Blech auskühlen lassen.
Here is a version of the recipe you can print easily.
- 2 cups (250g) all-purpose flour
- 2/3 cup (150g) butter, at room temperature
- 3/4 cup (150g) sugar, brown
- 5.3 oz. (150g) Toffees / soft caramel candies
- 1 egg
- 1 banana
- 1 1/2 tsp. baking powder
- pinch of salt
- Preheat the oven to 350˚F (175°C). Mix the flour, salt and baking powder in a bowl and set aside. Whisk the butter and sugar in a second bowl with a hand mixer until creamy and fluffy. Add the egg and mix at low speed until well combined. Add the flour mixture in two portions and mix in. Mash the banana with a fork to fruit puree, it should still contain a few lager chunks of fruit. Cut the caramels into small cubes and carefully fold in the dough with a spatula together with the banana.
- Take small portions (a teaspoon each) of the dough and shape into balls with your hands. Place the dough balls for at least 30 minutes in the fridge to make sure they keep their shape while baking. Place the cookie balls on a baking sheet lined with a baking parchment and bake in the middle of the oven for 12-15 minutes. Take out and let cool down completely.
- Enjoy baking!