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100g / 4oz butter, softened
5ml / 1tsp vanilla essence
50g / 2oz Tate & Lyle Fairtrade Caster Sugar
45ml / 3tbsp Lyle’s Golden Syrup
1 (size 3) egg, beaten
150g / 5oz self raising flour, sifted
50g / 2oz Fairtrade banana chips, chopped
50g /2oz shelled pecans, chopped |
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Instructions TO DECORATE
18 whole banana chips
1. Cream together the butter, vanilla essence, cane sugar and syrup then gradually beat in the egg.
2. Fold the flour, banana chips and pecans into the creamed mixture and knead lightly.
3. Shape the mixture into 18 small balls and place well apart on lightly greased baking trays. Top each cookie with a banana chip.
4. Bake in a preheated oven at 190°C/375°F/Gas 5 for 10-12 minutes or until lightly browned. Cool slightly before transferring to a wire rack to cool completely. |
