BANANA ISLAND COOKIES – Recipe

BANANA CURD Ingredients:

• 2 eggs, room temp
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Fresh Lemon Juice
• 150g Caster Sugar
• 2 Large Ripe Bananas
• Masala Chai Infused Sugar (Optional)

 

METHOD:

1. Process eggs, butter, lemon juice, sugar and banana in this order.
2. Blend on high until silky smooth.
3. Transfer ingredient to a pot and cook over medium-low heat for around 10 minutes, just until mixture thickens and coats the back of spoon.
4. Remove from heat and allow to cool in fridge completely.
5. Store in airtight container, refrigerated for 2 weeks. Makes around 2 cups worth.

 

BANANA ISLAND COOKIES Ingredients:

• 180g (3/4 Cup) Unsalted Butter
• 165g (3/4 Cup) Caster Sugar
• 1 Large Egg
• 1/2 Teaspoon Vanilla
• 2 Large Bananas, Ripe
• 1/4 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 250g (2 Cups) Plain Flour

 

1. Preheat the oven to 175C (350F).
2. Cream butter and sugar until pale and fluffy.
3. Add eggs, vanilla and mashed bananas.
4. Beat until very well combined.
5. In a bowl combine the dry ingredients, whisking to combine.
6. Add the dry ingredients gradually with mixer on slow to combine.
7. With ice cream scooper, scoop dollops of batter (will resemble brownie batter in consistency) onto baking paper lined tray. Leave a few cm gap between each.
8. Bake for 12-15 minutes for average sized scoops, or until the bottom of the cookies are golden.
9. Cool before spreading banana curd over the top.
10. Tilt palette knife on 45 degree angle whilst swirling towards centre of cookie to get the grooved swirl look with curd.
11. Sprinkle with chai sugar, or demerara sugar as much as you like for extra flavour/texture.
12. Store in airtight container, chilled.