The oven is back on! I realised that my last few blogs have been oven free, which is of course completely ok, but it’s good to get back to some baking.
To combat the dark days and cold winds, I have channelled comforting flavours and warm spice. These biscuits are packed full of energy producing ingredients and let's face it - it’s always handy to have another recipe to use up a banana that’s on the turn.
They have a lovely texture to them, not a crunchy snap of a biscuit nor the soft crumble of a flapkjack…they are somewhere in between, which is part of their charm.
Banana Pecan and Oat Biscuits
95g porridge oats
150g plain flour
100g golden caster sugar
125g unsalted butter
40g toasted pecan nuts, roughly chopped
30g dried banana chips, roughly chopped
2 tbsp golden syrup
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1 small banana, chopped into 1cm chunks
Preheat the oven to 170ºC and line two baking trays with baking parchment.
In a medium sized sauce pan melt the butter, sugar and golden syrup until dissolved, stirring often.
Meanwhile, in a large bowl, mix the porridge oats, pecans, banana chips and cinnamon together.
Dissolve the bicarbonate of soda in 1 tbsp of hot water, once the butter mixture has melted, stir the dissolved bicarbonate of soda in. Stir thoroughly and then pour the melted butter mixture into the bowl with the oats - stir until all combined. Finally stir through the chopped banana.
Place 1 tbsp dollops of the biscuit mixture on the prepared baking trays, leaving 3 cm between each one to allow them to spread whilst baking.
Bake in the oven for 15 minutes or until the biscuits are golden and baked through.
Leave the biscuits to cool on a wire rack before enjoying.
These gems will keep for 4-5 days in a airtight container.
Now just curl up with one* of these biscuits and keep warm whilst these cold winds blow past.
*(or more than one!)