Banoffee Sandwich Cookies Recipes

BANOFFEE SANDWICH COOKIES

Steps:

• Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
• Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
• Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
• Drizzle some extra toffee sauce on the top and dig in!
• Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.

BANOFFEE "CHEESE" CAKE

Steps:

• For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
• Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
• For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
• Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
• For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
• When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
• Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
• Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
• Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.