Anja's Boozy Banana & Choc Chip Cookies Recipe

Anja Dippenaar's Boozy Banana & Choc Chip Cookies Recipe.

“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”

— Jackie Cameron

Anja Dippenaar's Boozy Banana & Choc Chip Cookies

YIELD 15 (38g) cookies

INGREDIENTS

COOKIE INGREDIENTS

• 113g Butter at room temperature

• 118ml Brown sugar

• 59ml White sugar

• 1 Large egg at room temperature

• 5ml Vanilla essence

• 89ml Villa Doré Banana flour

• 89ml Champagne Valley cake flour

• 2,5ml Baking soda

• 1.25ml Oryx salt

• 118ml Chocolate, roughly chopped

• 59g Villa Doré Dried banana chips

• 45ml Banana liquor

ICING INGREDIENTS

• 8g Butter at room temperature

• 16g Cream cheese at room temperature

• 30g Icing sugar

• 2ml Vanilla essence

• 2ml Milk

• 5ml Banana liquor

METHOD

For the cookies

1. Preheat oven to 180 C.

2. Cream the butter and sugars together until light and fluffy, you can do this by hand or with a mixing machine.

3. Add the egg and mix well.

4. Add the vanilla essence, banana flour, cake flour, salt and chopped chocolate and roughly chopped dried banana chips.

5. Mix until just combined.

6. Then add the banana liquor

7. Grease a tray with spray n cook and take the dough mixture and roll it into a ball.

8. Before putting it in the oven squish the dough down slightly and add a few more dried banana chips to the top.

9. Bake for 10 to 12 minutes or until darker brown colour.

10. Cool on a wire rack. While it is cooling make the icing.

For the icing

1. Cream the butter and cream cheese together until it is smooth.

2. Then add the icing sugar, vanilla essence, milk, and liquor.

Tip: When you can make a figure eight in the icing it should hold its form for a few seconds. If not, add 5 to 10g more icing sugar.