John Myers
Ingredients for 1 servings:
- 160 g butter
- 2 thick bananas, very ripe
- 440 g flour or spelt flour
- possibly applesauce
Instructions
Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Take the butter out of the refrigerator in good time so it’s soft and warm. This is the easiest way to work with it. Especially in winter, I like to put it on the radiator for a few minutes. Meanwhile, peel and puree the banana. This is best done with a mixer or immersion blender, so it becomes a real mush. Mix the flour, butter, and banana puree together and knead into a dough. Form the dough into a ball, wrap it in cling film, and place it in the refrigerator for about 15 minutes to rest. Then roll out the dough to a thickness of two to three millimeters. This is best done on a light layer of flour or between two sheets of cling film; everyone has their own tactics for preventing the dough from sticking to the roll. Then cut out shapes using a cookie cutter of your choice. Place the cookies on the baking sheets. If you like, you can spread a little applesauce on top. Bake in an oven preheated to 160°C (fan-assisted) for about ten to twelve minutes on the middle rack. When they are golden brown, the cookies are ready.
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