INGREDIENTS
110g unsalted butter, at room temperature, cubed 110g caster sugar 1 large egg, lightly beaten 125g plain flour ½ tsp baking powder 20g cocoa powder ½ tsp ground cinnamon ¼ tsp salt 100g chocolate chips , or 100g dark cooking chocolate, cut into 0.5cm pieces 50g mashed banana (about ½ small banana) 170g pecan halves, finely chopped 100g icing sugar, for dusting
METHOD
Place the butter and sugar in the bowl mix until light and fluffy, then gradually add the egg and continue to beat until incorporated. Sift the flour, baking powder, cocoa powder, cinnamon and salt into a bowl, then add to the butter and sugar. Mix until combined, then add the chocolate and banana. Beat until combined, then transfer to the fridge for 2 hours to firm up.
Preheat the oven on 180°C
When firm, use your hands to form the dough into 3cm round balls, about 20g each: you might need to wash your hands once or twice when making them, if they get too sticky. Place the pecans in a medium bowl and drop the balls into the nuts as you form them, rolling them around so that they are completely coated and pressing the nuts in so that they stick.
Place the icing sugar in a bowl and roll the cookies in the icing sugar, pressing it in as you go so that it sticks well. Place on the lined baking trays, spaced 2–3cm apart, and flatten the cookies to 1cm thick.
Bake for 10 minutes. They will be soft to the touch when they come out of the oven, so allow them to cool on the tray for 10 minutes before gently transferring to a wire rack. These can be served warm, when they will be a little gooey in the centre, or set aside until completely cool.