World Chocolate day: How to make Yotam Ottolenghi’s chocolate, banana and pecan cookies
By Ella Walker. Published 2020-07-07BOLD-Food
Pop the kettle on and eat a stack of these.
Who doesn’t love a cup of tea and a biscuit? These ones from Yotam Ottolenghi and Helen Goh, from their cookbook Sweet, combine the nuttiness of pecans with the gooeyness of banana.“The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy,” the duo explain. “Once the unbaked dough has been rolled into balls, they can be kept in the fridge for up to two days, or frozen for up to three months. You can also bake them from frozen, you’ll just need to add an extra minute of cooking time.”Also, they are best eaten within a day of being made.