[Makes about 40 cookies]
150 grams softened butter
150 grams caster sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
50 grams hazelnut meal (ground hazelnuts)
150 grams self-raising flour, sifted
Cream the butter and sugar and light and fluffy - about 5 minutes. Add in the vanilla extract and mix again before incorporating the beaten egg. Continue mixing until fluffy.
Stir in the flour and hazelnut meal until well combined.
Roll spoonfuls of the mix into balls and place them on a baking paper lined tray - leave room for spreading. If the mix feels too soft then place it in the fridge to harden a little.
Indent the centre of each ball slightly before pressing in a banana chip.
Cook in a preheated 180°C/350°F oven for 10-15 minutes or until golden.
They will be soft at first so allow them to cool slightly on the baking tray before moving them to a wire rack to cool completely.