Name: Banana, date and oat cookies
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram (4 ounces) butter, softened; 1 teaspoon finely grated lemon rind; 1 cup (220g) firmly packed light brown sugar; 1 egg yolk; 1/3 cup mashed banana; 1 1/2 cup (225g) plain (all-purpose) flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 2/3 cup (150g) rolled oats; 1/2 cup (75g) finely chopped dried dates, plus 4 extra, chopped, for topping

Ingredients

125 gram (4 ounces) butter, softened

1 teaspoon finely grated lemon rind

1 cup (220g) firmly packed light brown sugar

1 egg yolk

1/3 cup mashed banana

1 1/2 cup (225g) plain (all-purpose) flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 2/3 cup (150g) rolled oats

1/2 cup (75g) finely chopped dried dates, plus 4 extra, chopped, for topping

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.Beat butter, rind, sugar and egg yolk in small bowl with electric mixer until combined; stir in banana then sifted flour and soda, 1 cup oats and dates.

3.Roll level tablespoons of mixture into balls; roll each ball in remaining oats then place on trays 5cm (2 inches) apart. Press a piece of chopped date into centre of each ball.

4.Bake about 15 minutes. Cool cookies on trays.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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