Blueberry and banana chip cookies
Blueberry and banana chip cookies
There are many more dried fruit options available these days compared with when Gran was baking. She would have loved the idea of dried blueberries and banana chips. Feel free to experiment with any other favourites, such as cranberries and pecans, to create your signature flavour.
Makes approximately 25 cookies.
115g butter, softened
1 cup brown sugar
2 eggs
2 tsp vanilla essence
1 and 3/4 cups wholemeal flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup wheatgerm
2/3 cup banana chips
1 cup dried blueberries
2/3 cup walnut pieces
Preheat oven to 190°C. Grease and line two baking trays. Set aside.
Using an electric beater, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda and salt, then whisk in the wheatgerm.
Add this to the butter mixture and mix until combined. Lastly, fold in the banana chips, dried blueberries and walnut pieces.
Place tablespoons of dough approximately 4cm apart on the baking trays and press with a fork.
Bake in the preheated oven for 7-8 minutes. Remove and cool on wire racks.
See more of Natalie Oldfield's recipes:
Hedgehog Slice
Apple Charlotte
Corn and bacon muffins with chive butter
Grapefruit and ginger teacake
Rhubarb breakfast bar
Chocolate and lime cake
Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins.
AS FEATURED IN ISSUE 21 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
