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CHOCOLATE, BANANA AND PECAN COOKIES

INGREDIENTS (Makes about 24)

110g unsalted butter, at room temperature, cubed; 110g caster sugar; 1 large egg, lightly beaten; 125g plain flour; ½tsp baking powder; 20g cocoa powder; ½tsp ground cinnamon; ¼tsp salt; 100g chocolate chips (70% cocoa solids), or 100g dark cooking chocolate, cut into 0.5cm pieces; 50g mashed banana (about ½ small banana); 170g pecan halves, finely chopped; 100g icing sugar, for dusting

METHOD

1. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed until light and fluffy. Gradually add the egg and beat until incorporated.

2. Sift the flour, baking powder, cocoa powder, cinnamon and salt into a bowl, then add to the butter and sugar. Mix on a low speed for 15 seconds, then add the chocolate and banana. Beat until combined, then transfer to the fridge for two hours.

3. When firm, use your hands to form the dough into 3cm round balls, about 20g each. Place the pecans in a bowl and drop the balls into the nuts, rolling them around so that they’re completely coated and pressing the nuts in so they stick.

4. Line a baking tray with baking parchment, place the cookies on the tray and transfer to the fridge for at least an hour.

5. When ready to bake, preheat the oven to 190°C/Gas Mark 5. Line two baking trays with baking parchment.

6. Place the icing sugar in a bowl and roll the cookies in it, pressing it in as you go so it sticks. Place on the trays, spaced 2-3cm apart, and flatten the cookies to 1cm thick.

7. Bake for 10 minutes then allow them to cool on the tray for 10 minutes before gently transferring to a wire rack. Serve warm, or set them aside until completely cool.