Jamie drizzling honey on top of a fig tart

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Chocolate & Banoffee Whoopie Pies

Chocolate & banoffee whoopie pies

With dulce de leche & bananas

Chocolate & Banoffee Whoopie Pies

25 mins
Super easy

makes 30

About the recipe

Everyone’s mad for whoopie pies in the States, and they’re catching on here too. 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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Magazine

Ingredients

2 heaped tablespoons cocoa powder, plus extra for dusting

350g self-raising flour

175g sugar

200ml milk

100ml nut or rapeseed oil

1 large free-range egg

BANOFFEE FILLING

240g dulce de leche

3 bananas

icing sugar, for dusting

Top Tip

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.

Method

  1. Preheat the oven to 170ºC/325ºF/gas 3 and line 2 baking sheets with greaseproof paper.
  2. Combine the cocoa powder with a little warm water to form a paste, then add to a bowl with the remaining whoopie ingredients. Mix into a smooth, slightly stiff batter.
  3. Spoon equal-sized blobs, 2cm apart, onto the baking sheets, then place in the hot oven for 8 minutes, or until risen and cooked through.
  4. Cool for a couple of minutes on the sheets, then move to a wire rack to cool completely.
  5. Once the whoopies are cool, spread ½ a teaspoon of dulce de leche on the flat sides.
  6. Peel and slice the bananas, then top half the pies with 2 slices of the banana.
  7. Sandwich together with the remaining halves, and dust with icing sugar and cocoa powder.

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