This awesome Gluten and Diary Free Cookie recipe is a tribute to Elvis Presley and his love of Banana and Peanut Butter sandwiches. With a twist of creativity, a little bit of chocolate and time, you can sample Elvis’s favourite snack in cookie form. Each cookie is made up of two banana infused biscuits with a gooey chocolate and Peanut Butter filling. Being Gluten and Dairy Free means that everyone can enjoy the Elvis inspired cookie recipe.
Equipment
- Small Saucepan
- Heatproof Bowl
- Spatula
- 2 x Piping Bag with large round tip
- Baking Sheets (parchment)
- Pen (For marking Bakking Sheets)
- 2x Miixing Bowl
- Baking Tray
- Wire Rack
Ingredients
Peanut butter & dark chocolate ganache
- 150g Bittersweet Chocolate, coarsely chopped (or you could make some Organic Raw Chocolate)
- ½ cup (113g) Single Soy Cream
Banana cookies
- 225g Egg Whites
- 150g Granulated Sugar
- ¼ tsp Powdered Yellow Food Colouring (optional)
- 270g Icing Sugar
- 270g Ground Almonds
Method
- Heat cream in a small saucepan and bring to a simmer over medium heat.
- Combine chocolate and peanut butter in a heatproof bowl and pour over the cream and let sit until chocolate is mostly melted.
- Stir gently with a spatula in small circles until chocolate is completely incorporated and mixture is smooth and silky.
- Pour mixture into a piping bag with a large round tip.
- Set aside while you make the cookies.
- Prepare baking sheets with baking paper (parchment). Draw 48 circles of approximately 2" in diameter along the baking sheets. Flip baking sheet so that the pen is against the baking sheets and put sheets to one side until you need them.
- Place egg whites and granulated sugar into a bowl and mix until glossy, white peaks form.
- Add powdered food colouring and continue to mix until incorporated.
- In a separate bowl, mix all the icing sugar, banana powder and ground almonds together.
- Add ⅓ of the powder into the egg whites and fold gently in until just incorporated.
- Add the second third of the powder and do the same.
- Add the final third of the powder and fold in until well incorporated. Keep folding until the mixture is fairly smooth.
- Put mixture in a piping bag with a large round nozzle and pipe into the circles on your baking sheet. The circles help you to ensure all the cookies are more or less the same size so that you can sandwich them easily.
- Bang the baking pan on the counter a few times to get extra air bubbles out. Leave the piped cookies to "grow a skin" (the way you would with macaron).
- Preheat oven to 160 degrees C convection, 180 degrees C or 320 degrees F.
- Place the baking sheet into the oven and bake cookies for 12 - 15 minutes.
- Leave cookies to cool on a wire rack.
- When cooled, match up cookies to make sure your sandwiches have two cookies of approximately the same size and shape.
- Pipe the ganache onto one half of each of the sandwiches and just cover with the second one. Squeeze together slightly to ensure that the ganache keeps the two cookies together.
- Then stuff them into your mouth and chew.
- Enjoy!
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