Ingredients
- 150 g butter
- 100 g rice flour
- 100 g corn starch
- 90 g pulp of a small banana
- 85 g granulated sugar
- 75 g fine corn flour
- 20 g chopped hazelnuts
- sugar cane
For the banana and hazelnut biscuit recipe, work the butter with the granulated sugar in a large bowl or in the kneading machine, then add the mashed banana pulp and continue until the ingredients are well blended.
Combine the rice flour with the corn flour and starch, pour them into the bowl with the butter, mix everything for 1 ', finally add the chopped hazelnuts, obtaining a compact pastry like shortcrust pastry. Wrap it in baking paper and place it in the fridge for 1 hour. Pour 4-5 tablespoons of brown sugar into a flat plate.
Divide the dough into 2 parts and stretch them under the palms of your hands, making two cylinders (ø 5-6 cm). Pass them in brown sugar, slice them into about 40 1 cm thick biscuits and place them on a baking sheet lined with baking paper. Bake them at 180 ° C for 15-20 '. Let it cool before serving.
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