Yield: 1 servings
|2 cups||Self raising flour|
|90 grams||Butter; chilled and diced|
|2||Small; ripe bananas|
|30 grams||Extra butter; melted|
|1 tablespoon||Demarara sugar; (1 to 2)|
Preheat the oven to 220øc.
Sift the flour and salt into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.
In a jug, whisk together the milk and mashed bananas, adding the cinnamon, nutmeg and sugar.
Add this mixture to the flour mixture, mixing lightly but thoroughly to combine the ingredients, making a soft dough. If the dough is sticky, add a little flour. If the dough is dry, add a few drops of milk.
Turn the dough out and knead briefly then using a 6cm. cutter (or wine glass), cut the dough into rounds. Gather up the scraps and knead briefly then cut as many more circles as possible.
Place the rounds on non-stick oven trays, brush with the melted butter and sprinkle with extra sugar.
Bake in the preheated oven for 12-15 minutes then serve warm with butter.
NOTE: These are lovely when toasted and served with butter and cinnamon sugar.
Converted by MC_Buster.
Per serving: 840 Calories (kcal); 78g Total Fat; (81% calories from fat); 6g Protein; 33g Carbohydrate; 217mg Cholesterol; 948mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15½ Fat; 1 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.