While I love
my self ground nut butters, they are much too dry for this recipe.
Not exact matches
50g unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g
ground almonds zest of 1 lemon 150g
self - raising flour 1 tsp baking powder pinch of salt Pistachio
nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
1) 1 1/2 cups of
self - raising flour 2) 3/4 teaspoon of
ground cinnamon 3) 3/4 cup of vegetable cooking oil 4) 1 cup of white sugar 5) 1 egg 6) 1 cup of mashed bananas (around 2 bananas) 7) 1 3/4 cup of quick cooking oats 8) 1/2 cup of chopped
nuts (walnuts or pecans as you wish)
1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and add in
ground cinammon 3) Add in egg, mashed bananas, oatmeal and
nuts, mixing well 4) Add in
self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container