Coffee biscuits with banana cream

Name: Coffee biscuits with banana cream
Ingredients: 15 tablespoons oil; 15 tablespoons milk; 10 tablespoons sugar; 1 teaspoon baker’s ammonia; 300 g flour; 1 medium banana (120 g); 2 tablespoons mascarpone; 2 tablespoons strawberry jam; 30 g ground walnuts; 1 medium kiwi (75 g)

Dessert - Coffee biscuits with banana cream by Adela D. - Recipia

Coffee biscuits with banana cream are topped with the baked rounds, and each gets a slice of kiwi. The dough is rolled out and cut with a glass, then lightly browned in the oven. I prefer a thin layer of cream, so I can still taste the edge of the biscuit. Preparation: 35 minutes. Cooking: 15 minutes. Resting: 1 hour and 20 minutes. Total time: 2 hours and 10 minutes. Servings: 12. About 340 kcal and 4 g protein per serving.

Ingredients

For the dough

15 tablespoons oil
15 tablespoons milk
10 tablespoons sugar
1 teaspoon baker’s ammonia
300 g flour

For the cream

1 medium banana (120 g)
2 tablespoons mascarpone
2 tablespoons strawberry jam
30 g ground walnuts

For decoration

1 medium kiwi (75 g)

Preparation

1. Set aside 1 tablespoon of the flour for dusting. Mix the oil, milk, sugar and baker’s ammonia, then work in the remaining flour until you have a smooth dough. 2. Cover the dough and refrigerate for 1 hour. 3. Roll it out to about 5 mm thick. Cut out rounds with a glass dipped in the reserved flour each time, and place them on a baking sheet lined with baking paper. 4. Bake the rounds at 180°C for 10-15 minutes, until lightly browned around the edges. Leave them to cool for 20 minutes. 5. Mash the banana and mix it with the mascarpone, strawberry jam and ground walnuts. 6. Spoon a tablespoon of cream onto each round and top with a slice of kiwi.

Notes

A ripe but firm kiwi cuts cleanly and holds its shape better than a very soft one. The banana should be ripe, though a banana with very soft spots can make the cream runnier. If the jam has a lot of syrup, spoon out mostly the fruit so the filling stays on the rounds. Finely ground walnuts mix in more evenly than coarsely chopped ones. The cream is reminiscent of the filling in a fruit cake, except it stays visible on each biscuit. Store the filled biscuits in a container in the fridge for up to 3 days. I serve them with black coffee and add the kiwi just before serving, so the cut side doesn’t dry out in the fridge. You can replace the strawberry jam with 2 tablespoons of raspberry jam, and leave out the walnuts, though the cream will be softer. The biscuits contain gluten, dairy and nuts.