We commemorated Labor Day in the newspaper with a photo of Ambassador Gina Abercrombie-Winstanley and US Ambassador to Libya Safira Deborah at a function to raise breast cancer awareness. Almost 250,000 new cases are expected in the US this year.
And with a cup of tea this afternooon, tiny bite size chocolate and banana cookies covered with melted chocolate. They have reduced butter and sugar conent by half and I replaced half the measurement of butter in the recipe with equal weight of banana. If you decide to use butter only you will get a more delicate texture but the banana creates a really moreish flavor and demser texture and they are delicious. These here are not glutenfree but in you want glutenfree cookies simply replace swap the flour with the same weight of ground almonds and of course add the ground almonds in the recipe below.
And for 30 mini cookies you will need:
100g chopped ripe banana
100g caster sugar
Few drops vanilla extract
Pinch of salt
150g sieved flour
50g cocoa powder
125g ground almonds
For the top: 100g dark chocolate
Preheat oven to 180C.
Line two oven sheets with baking paper.
Place the softened butter and chopped up banana in a bowl and I used a hand held beater at medium speed until it reaches a smooth consistency.
Stir in the sugar, vanilla, salt and cocoa powder. Add the egg. Beat lightly. And the flour bit by bit and mix in using a metal spoon. When you have added all the flour, add the ground almonds. Mix until it forms into a dough. Place in a piping bag. I used no nozzle and i piped spirals the same size onto a lined tray.
Bake for 12 minutes.
Leave to cool and remove from baking paper.
Melt the chocolate for a minute at a time in the microwave.
Add one teaspoon of oil to the chocolate to achieve a glossy finish.
Dip one cookie at a time and leave to cool.
As it is hot on the island still, i placed them in the fridge for 30 minutes to help the chocolate solidify quickly.
And for a taste of the vibrant life on the island click here!