Instructions

• 01 Preheat the oven to 180C and line 2 baking sheets with non stick baking paper.
• Make cookie dough:
• 02 In a large bowl, cream the butter with the sugar. Add the egg and beat until thoroughly. Sift the flour, bicarbonate of soda, cinnamon into the bowl and mix until barely combined. Add the walnuts and mashed banana, mixing gently again until all of the ingredients are thoroughly incorporated. Please note this cookie dough will be soft and termed ‘wet’.
• Recommended chill before cooking:
• 03 Cover the bowl and chill the cookie dough for 1 hour in the refrigerator before cooking as this will firm the dough and make shaping /baking easier. If short of time, omit this part but expect the dough to spread more during cooking.
• Bake:
• 04 Remove the dough from the chill and shape using level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Bake in batches in the oven, cooking for 15 minutes at least until crisp on top and golden brown. The cookies will remain slightly soft after cooking and cooling but they do need to be firm to touch at the edges. 

• Cook & store:
• 05 Remove from the oven and leave on the baking sheets to cool. Please note these are a soft style cookie due to the high banana content and and best stored in an airtight container.
• 06 Remember, the riper the bananas are, the more flavour you’ll get in the end product!