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100 g Butter
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100 g castor sugar
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1 Egg
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140 g flour
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2,5 ml baking powder
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20 g Cacao Powder
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pinch of fine salt
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100 g dark chocolate chips
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1 small, ripe banana, mashed
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100 g chopped pecan nuts
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icing sugar for rolling
Makes about 30
- Cream the butter and sugar together till light and fluffy and mix in the egg.
- Sift together the flour, baking powder, cacao and the salt.
- Add the dry ingredients to the creamed butter mixture and mix well to make the dough.
- Add the chocolate chips and banana and mix well.
- Place in the fridge for an hour to set.
- Roll into balls – each weighing about 15 grams and roll into the chopped nuts. Gently pressing the nuts to stick.
- Place on a baking paper lined baking tray and return to the fridge for at least 30 minutes.
- Preheat the oven to 180C.
- Roll the cookies into icing sugar – make sure it is coated well.
- Bake the cookies for 12 minutes and cool.
