Ingredients
Method
Preparation
- Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.
- In a mixing bowl, beat the dairy-free butter and caster sugar until light and creamy.
- Add the dairy-free milk and mashed banana, mixing until combined.
- Sift in the flour, baking powder, and bicarbonate of soda, mixing until just combined to form a thick dough.
- Scoop the dough into 40g balls and place on the lined trays, leaving space in between.
Baking
- Bake for 10-12 minutes until lightly golden.
- Once out of the oven, use a cookie cutter to shape the cookies and let them cool fully.
Topping
- Prepare a batch of vegan caramel sauce in advance and chill.
- Spoon caramel onto each cookie and chill in the freezer.
- Whip the dairy-free cream and custard powder until stiff peaks form.
- Spoon or pipe the whipped cream onto each cookie, then decorate with crushed Biscoff cookies and banana chips.
Serving
- Present them cold from the fridge for a firm caramel layer or let them sit for five minutes at room temperature for a softer caramel.
- Serve on a porcelain plate with a linen napkin alongside a sip of black tea.
Notes
For a smoother cream, use a chilled nozzle while piping. Store finished cookies in an airtight container in the fridge for 2-3 days. If you prefer, the caramel can be kept separate and added just before serving.