Wednesday, July 7, 2010

Banana Bender Biscuits

Banana Bender Biscuits

makes about 24

60g (2oz) butter
1 cup (7 oz) sugar
2 cups (12oz) mashed ripe banana
1 1/2 cups (6oz) sifted flour
1 teaspoon bicarbonate soda (baking soda)
1/2 teaspoon  salt
2 eggs, well beaten
1 1/2 cups (6oz) chopped pecan nuts*

Pre-heat oven to 150'C (300'F)> Pre-pare baking trays.
Cream together butter and sugar. Sift flour, bicarbonate soda and salt together and fold into the butter-sugar mixture. Mix in the beaten eggs, banana and nuts*.
Spoon drops of the mixture onto the pre-pared baking trays, allowing space between each biscuit.
Bake for 20-25 minutes. Turn onto wire racks to cool. 
Being rich and moist, these biscuits do not keep for very long.**

* I used sunflower seeds as I did not have any nuts in the pantry. I pulsed the sunflower seeds in blender for a short time before adding to the mixture. 
** I placed half of the biscuits in the freezer. The recipe does not state if they are suitable for freezing. I will advise in the near future.
NB - I also added 1/2 cup of dessicated coconut to this recipe.

Recipe from: "The Complete Book of Baking", 
First published 1984 by Lansdowne-Rigby Publishers, 
reprinted 1988, reprinted by Ure-Smith Press 1990, 1992. 
ISBN 0725408081
{one of my favourite op-shop finds!}

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