Ingredients - makes about 16
For the cookies:
3 ripe bananas, mashed
80g light brown muscovado sugar
1 large egg
2 tbsp Clarks vanilla flavour maple syrup - or maple syrup with a few drops of vanilla extract
1 tsp speculoos spice mix - or ground cinnamon
350g self raising flour
2 rashers smoked streaky bacon
100g icing sugar
4 tsp whisky
- Preheat the oven to 180C and line 2 or 3 baking trays
- Beat the butter and sugar together in a bowl until light and fluffy then beat in the egg followed by the bananas and maple syrup. Finally add the spices and the flour and stir until all the flour is mixed in.
- Dollop spoonfuls of dough onto lined baking trays and bake for 15-20 minutes until lightly golden and the cookies lift away easily from the tray. Cool on a wire rack.
- Cut the bacon into small pieces and fry in a non-stick pan over a medium-high heat until crispy, take care not to burn the bacon. Remove from the pan and leave to cool on kitchen paper before crumbling into tiny pieces ready for sprinkling.
- In a small bowl add the icing sugar then gradually pour in the whisky and stir until you get a smooth icing. Drizzle the icing over the cookies and then top with the bacon sprinkles.
I'm linking this recipe up with the Feel Good Food challenge as the ingredient this month is maple syrup and also with Credit Crunch Munch run by Helen and Camilla, this month hosted by Fishfingers For Tea as I used up my ripe bananas.
I'm also updating this post to link up with the Baking With Spirit challenge where the chosen booze is whisky.