Try baking with banana flour! It's naturally gluten-free, high in fiber and delicious. Coffee every Friday, created this fantastic recipe for banana caramel cookies. Crispy surface with chewy, caramel-like inside. YUM!
DOUGH
100 g room temperature butter
1 cup granulated sugar
2 tbsp light syrup
1 tbsp vanilla sugar
1 teaspoon baking powder
1 pinch of salt
3.5 dl banana flour
1. Preheat the oven to 175 degrees Celsius. Line a baking sheet with baking paper.
2. Use the dough hooks of the electric mixer and beat together the butter, granulated sugar and syrup in a bowl.
3. Sift vanilla sugar, baking powder, salt and banana flour into the bowl and beat with an electric mixer on medium speed for about a minute until the dough starts to come together slightly but is still crumbly.
4. Use your hands to quickly work the dough together. Divide the dough into two equal parts and roll out into two lengths that you place on the baking sheet. Flatten the lengths slightly and run a fork along the length.
5. Bake in the middle of the oven for about 20 minutes.
6. Let the lengths cool slightly, then carefully cut into small cakes.
7. Eat immediately to maintain the crispy surface, but the cookies can also be stored in a sealed jar in the refrigerator or frozen (this will give the cookies a softer texture).
