Raisin and banana cookies
- Servings:
- 16
- Cooking time:
- 25-30 mins
These cookies make an ideal snack or lunch box addition and are a favourite with children and adults alike.
Cook’s Tip
These will store for 1-2 days in an airtight container.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 119 Kcal | 5.0g | 2.9g | 0.2g | 18.4g | 10.0g | 0.5g |
Method
Step 1
Preheat the oven to 180C /gas 4. In a large bowl combine the butter, sugars and vanilla and beat together with a wooden spoon until light and fluffy.
Step 2
Add the beaten egg and mashed banana and mix together. Then stir in the flour and raisins until well mixed and all the flour is incorporated.
Step 3
Using a spoon divide the mixture into 16 equal amounts and place on lightly greased baking trays leaving space in between each to allow for spreading during cooking.
Step 4
Top each cookie with a banana chip then bake in the preheated oven for 8-10 minutes or until golden brown.
Step 5
Remove from the oven and leave to cool for 2-3 minutes before removing from the baking trays and transferring to a cooling rack to cool completely.
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