Banana cookies with baby cereals
Ingredients for 28-30 pieces:
2 eggs
120 g brown sugar
90 g butter
1 teaspoon of natural vanilla extract
1 ripe banana
½ sachet of baking powder
120 g of baby cereal (I had banana cereals left over)
1 to 2 tablespoons of flour
20 g poppy seeds (optional)
Preparation:
Cream the eggs and sugar, whisking for about 3 minutes with an electric mixer. Then add the melted butter in a thin stream, the crushed banana, the vanilla and the poppy seeds while whisking with the mixer.
Thicken the dough with the baby cereals, flour and baking powder. Since different cereals have different dilution proportions, judge by yourself whether your quantity matches and adjust if necessary. Actually, I had left over cereals and put some in these cookies. They turned out delicious and very banana flavored. Otherwise, replace with flour. In the end, you should have a thick dough as for a cake.
With 2 teaspoons, make shaggy piles on a sheet of parchment paper. Leave some space between them.
Bake the cookies at 170°C, medium level of the grill until golden. Let cool before moving from the baking dish as they are too soft before that.
Store in a bowl covered with a cotton towel. A waterproof box will make them soften.