Cookie base dough:
- 115g butter
- 100g granulated sugar
- 4g salt
- 4g baking soda
- 4g baking powder
- 1 egg
- 8g corn starch
- 200g cake flour
To finish the banoffee cups:
- 1 can condensed milk (cooked)
- Ponthier banana puree (alternatively you can use slices of fresh bananas, just take the oxidation into account)
- 250ml (approximately) MEGGLE Creme Patisserie sweetened
- dark chocolate for decorating
Combine the ingredients into a roll-shaped dough. Wrap it in baking paper and let it firm in a fridge. Cut it in 8 slices (25-30g each). Pre-heat the oven and bake for about 12 minutes at 180°C or until golden. Let it cool.
Crush baked cookies into larger pieces, place them at the bottom of a cup, ideally a transparent one. Use a pastry bag to spread the thick condensed milk over cookies into a smooth layer. Pour the banana puree carefully over the condensed milk in a 1:1 ratio. You can also replace the banana puree with slices of banana. Use a pastry bag again to spread MEGGLE Creme Patisserie sweetened on top and decorate with dark chocolate shavings.