100 g unsalted butter, at room temperature

150 g brown sugar

1 egg

1 teaspoon vanilla extract

60 g wholemeal flour

½ teaspoon baking powder

¼ teaspoon salt

150 g ready oats

40 g dried apricot

30 g almonds chopped

5 to 6 strawberries (or any other berry of choice)

2-3 tablespoon icing sugar

3 very ripe bananas, sliced then frozen


Preheat the oven to 180°C and line 2 baking trays with nonstick baking paper. Put the butter, sugar, egg and vanilla extract in a mixing bowl and whisk until pale and fluffy. Add the flour, baking powder and sea salt and whisk to combine. Stir in the oats, dried apricots and almonds until evenly distributed. Spoon heaped tablespoons of the mix onto the baking trays, leaving a 2-3cm gap between them. Bake for 12-14 minutes until golden. Remove and leave to cool on the trays for 10 minutes.

Blend strawberries in a food processor, then pass through a sieve into a bowl. Add the icing sugar until you have a thick, pourable icing. Drizzle over the cookies and leave for a few minutes to set. Meanwhile, put the frozen bananas in a food processor and blend for a few minutes, or until you have a smooth, soft ice cream. Then place a scoop of banana ice cream between 2 cookies, gently pressing down so that the ice cream squeezes out of the sides a little. Serve immediately.



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