Banana and Cinnamon Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 120 g cane suar
- 100 g mararine, vean
- 50 g hazelnuts, round
- 0.5 bag ½ (s) baking powder
- 2 tablespoon cinnamon powder
- some soy milk (soy drink)
- 1 banana (s)
Print Recipe
Pin Recipe Instructions
- Chop up the banana, briefly toast the hazelnuts in the pan and then knead with the rest of the ingredients to form a firm dough (if you briefly heat the margarine, kneading is easier).
- Let this dough rest for about 10 minutes. Now roll out the dough and cut out cookies. Bake on the baking sheet in a preheated oven at 180 ° C for about 15 minutes.
- After baking, the cookies should cool down a little to become harder. The dough is enough for about two baking trays, but that depends on the thickness when rolling out.
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