Banana and bacon cookies? No I haven’t gone mad. As much as I love all pork related products, I can’t say putting them in a biscuit has ever crossed my mind. Of course, it crossed the weird and wonderful mind of Heston Blumenthal, whose recipe this is. It’s from his latest cookbook Heston Blumenthal at Home - I love this book because it brings some of his magic into my often ordinary kitchen.
I baked them recently as both an homage to him and a birthday present for my little brother, because Heston will be in Sydney this week – for only night only – and I’ve told Tim, that if he can guess the flavour of the biscuits, I’ll take him with me to see Heston…
It’s no secret my foodie crush on Heston. My last meal? Would be a seat at one of Heston’s Feasts and I’m still trying desperately to get a booking at The Fat Duck for when I’m in London in a few months. At the risk of sounding like a kid before Christmas – this is exactly how I feel about seeing Heston LIVE tomorrow night – SO. EXCITED. and thankfully, my little brother shares my love for him.
His stage show is billed as a sensory extravaganza where he’ll be demonstrating his infamous dishes from The Fat Duck such as ‘Sound of the Sea’ and ‘Mock Turtle Soup’ (that takes three days to make). Heston, ‘alchemist of gastronomy’, and the ‘homely’ Heston, will conduct live experiments to demonstrate how the body and the mind register taste and flavour and how his insatiable curiosity led him to change the paradigms of chefs around the world.
“Expect the unexpected. Jump down the rabbit hole”. With pleasure Heston, with pleasure!
Although there were a few perplexed looks when I offered the Banana and bacon cookies around the office – I promise you they’re delicious with the perfect combination of sweet and salty.
Happy birthday Tim and see you tomorrow Heston!
Banana and bacon cookies (by Heston Blumenthal)
Makes: 20 cookies; Prep time; 20 minutes; Cook time; 10 minutes
40g streaky bacon (about 5 rashers)
220g plain flour
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
120g cold unsalted butter, cubed
260g caster sugar
2 large eggs
60g dried bananas, roughly chopped
- Preheat the oven to 190 ‘C.
- Place the bacon on a baking tray lined with baking paper and place in the oven for 10 minutes. Remove the bacon and pat it dry with some kitchen roll. When cool enough to handle, cut the slices into small pieces.
- Sift the flour, bi-carb, baking powder and salt into a bowl and set to one side.
- Using a mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until the mixture becomes light and fluffy (approximately 5 minutes).
- Reduce the speed of the mixer to low and add the eggs, one at a time, and continue to mix until well incorporated.
- Add the sifted flour to the creamed butter, sugar and egg mixture. Continue to mix for 3-5 minutes until the dry ingredients are thoroughly incorporated and a dough is formed. Add the banana and bacon and continue to mix for 2 minutes.
- Using an ice-cream scoop, portion the dough into balls (approximately 40g per ball). Place them on a baking paper lined tray, roughly 20 cm apart.
- Place the tray in the oven for 8-10 minutes or until the cookies are golden brown and crispy at the edges. Remove the tray from the oven and allow the cookies to rest on the tray for a few minutes before placing on a cooling rack.
- The cookies will keep for up to 5 days in an airtight tin.