Although I fill my posts with largely sweet, decadent offerings; on a regular basis, these are the biscuits that fill my biscuit jar for me to enjoy with my daily morning cup of tea.
While still being delicious enough to hit those 10.30am sugar cravings, these are healthier and more satisfying than the regular shortbreads you might reach for, and therefore guilt-free to boot.
Ingredients:
- 2 ripe bananas
- 1/3 cup light crunchy peanut butter
- 2 tbs skim milk
- 1 tsp vanilla essence
- 2 tbs maple syrup (I often replace with honey)
- 2 generous cups rolled oats
- 1 tsp cinnamon
- ¼ cup plain flour
Preheat the oven to 180. Line a baking tray.
In a large bowl, mash the bananas until smooth. Then add the peanut butter, milk, vanilla and maple syrup and mix briskly until well combined.
Sift in the flour and add the oats and fold into the banana mixture.
Drop heaped teaspoons onto the lined tray and flatten slightly.
Bake for 12-15minutes or until they are golden brown. As you can see below, they don’t colour very much, only around the edges.
These need to be stored in the fridge but they will keep there for a week or so happily. These are not crispy biscuits, but they are deliciously chewy and combine two of my favourite flavours; banana and peanut butter into one fantastic cookie.
A Tale of Two Kitchens 