- Portion size 24 servings
- Credits : Canadian Living Magazine: February 2011
MethodIn large bowl, beat together unsalted butter, honey and molasses until light; beat in milk.
In separate bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, cinnamon and ginger; stir into butter mixture.
Turn out onto lightly floured surface; gently knead until combined. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 30 minutes.
Between lightly floured waxed paper, roll out each disc to generous 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) fluted round cutter, cut out circles, rerolling scraps.
Place on parchment paper–lined baking sheet; prick each cookie with fork 3 times. Bake in 350 F (180 C) oven until light golden, about 12 minutes.
Turn half of the cookies over; gently press marshmallows on top. Return to oven and bake until slightly melted, about 1 minute. Top with bananas (if using). Place uncovered cookies on top, pressing slightly.
Chocolate Fondue: Meanwhile, in saucepan, heat together cream, milk and sugar until boiling. Pour over chocolate in fondue pot or bowl; whisk until melted. Whisk in butter. Keep warm. Serve with cookies for dipping.
Nutritional facts Per serving: about
- Sodium 81 mg
- Protein 2 g
- Calories 163.0
- Total fat 9 g
- Potassium 75 mg
- Cholesterol 16 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0