“Everyone’s mad for whoopie pies in the States, and they’re catching on here too. They’re sort of the perfect little sweet sandwich. I’ve gone for a classic combo here but you can be as inventive as you like. ”
2 heaped tablespoons cocoa powder , plus extra for dusting 350 g self-raising flour 175 g sugar 200 ml milk 100 ml nut or rapeseed oil 1 large free-range egg BANOFFEE FILLING 240 g dulce de leche 3 bananas icing sugar , for dusting Method
- Preheat the oven to 170ºC/325ºF/gas 3 and line 2 baking sheets with greaseproof paper.
- Combine the cocoa powder with a little warm water to form a paste, then add to a bowl with the remaining whoopie ingredients. Mix into a smooth, slightly stiff batter.
- Spoon equal-sized blobs, 2cm apart, onto the baking sheets, then place in the hot oven for 8 minutes, or until risen and cooked through.
- Cool for a couple of minutes on the sheets, then move to a wire rack to cool completely.
- Once the whoopies are cool, spread ½ a teaspoon of dulce de leche on the flat sides.
- Peel and slice the bananas, then top half the pies with 2 slices of the banana.
- Sandwich together with the remaining halves, and dust with icing sugar and cocoa powder.
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