Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
How it's done
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Dough
Mash the banana with a fork. Mix in the peanut butter. Add the sesame and mix until a sticky dough forms. Shape the dough with oiled hands into about 10 balls. Slightly flatten the balls, then use your thumb to press a shallow indentation into each one. (see tip.) Place the medallions on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 190 °C. Remove from the oven, leave the cookies to cool on a rack.
Filling
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, fill the medallion hollows. Sprinkle Fleur de Sel over the top, allow the chocolate to set.
| Tip: | If you want perfectly round medallions, place a cookie cutter (approx. 4 cm Ø) directly onto the baking tray lined with baking paper, put a portion of dough inside and press the mixture down with your thumb. This way, you shape the medallion and the hollow at the same time. |
|---|---|
| Shelf life: | in an airtight container for approx. 1 week. |
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