• Sarah Rainey

Banoffee biscuits


Bananas and toffee... it's a classic combination that's hard to beat. Add chocolate into the mix and you're winning at life. In my opinion, anyway.

These chunky, chewy biscuits have a healthy oaty base, studded with tasty bits of baked banana and chopped Rolo sweets - giving the perfect combination of savoury and sweet, decadent yet sort-of good for you. They'll get stuck in your teeth and go allllll over your hands and face but they're 100% worth it.

Just think very carefully about who's worthy of your last one...

Makes 10-12 chunky biscuits

Ingredients:

2 ripe bananas

220g porridge oats

200g chocolate-covered chewy toffees (I use Rolos but any type will do)

Method:

Preheat the oven to 200C/180C fan and line a large baking sheet with greaseproof paper.

Mash the bananas with a fork.

Add the oats and mix thoroughly.

Roughly chop the toffees, keeping the chunks quite large, and mix two-thirds into the biscuit dough.

Dollop dessert-spoon sized lumps of the dough on to the baking sheet, spaced 1-2cm apart, and flatten them down with the back of a spoon. If it's easier, just use your hands.

Bake the biscuits for 20 minutes, rotating the tray halfway through so the toffees don't burn.

When they come out of the oven, use a knife to neaten the edges and redistribute any rogue strands of toffee (it's easier to do this while it's hot!)

Cool the biscuits on a wire rack.

Melt the remaining chopped toffees (I stick them in a Pyrex bowl and blast in the microwave for 20 seconds at a time, stirring in between) and drizzle the melted mix over the biscuits. Let this harden before eating.

They should keep for around 4-5 days in an airtight tin.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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