Chocolate & banoffee whoopie pies

Chocolate & banoffee whoopie pies

dessert recipes | makes 30

"Everyone’s mad for whoopie pies in the States, and they’re catching on here too," says Jamie. "They’re sort of the perfect little sweet sandwich. I’ve gone for a classic combo here but you can be as inventive as you like."

1. Preheat the oven to 170C/gas 3 and line 2 baking sheets with greaseproof paper. Mix all whoopie ingredients into a smooth, slightly stiff batter. Spoon equal-sized blobs, 2cm apart, onto the baking sheets. Bake for 8 minutes, or until risen and cooked through. Cool for 1–2 minutes on the sheets, then move to a wire rack to cool entirely.
2. Once the whoopies are cool, spread ˝ teaspoon of dulce de leche on the flat sides and top half the pies with 2 slices of banana. Sandwich together with the remaining halves, and dust with icing sugar and cocoa powder.

Note You can buy dulce de leche in the UK from Waitrose, or online from merchant-gourmet.com. If you can’t find it, use canned caramel.

Per whoopie 142 cals, 4.8g fat (1g saturated), 2.6g protein, 21.8g carbs, 13.3g sugars

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 27

ingredients

• 350g self-raising flour
• 175g sugar
• 200ml milk
• 100ml nut or rapeseed oil
• 1 egg
• 2 heaped tbsp cocoa powder, made into a paste with a little warm water
Banoffee filling
• 240g dulce de leche (see note)
• 3 bananas, sliced
• Icing sugar and cocoa powder, to dust

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