Banana and Bacon cookies 

Ingredients

• 2 rashers Co-op Irresistible air dry cured smoked streaky bacon
• 250g Co-op plain flour
• 1 tsp baking powder
• 150g Fairtrade caster sugar
• 150g Co-op unsalted butter, melted
• 1 Co-op British free range egg, beaten
• 1 tsp vanilla extract
• 1 small ripe Co-op Fairtrade banana, mashed

Method

1. Cook the bacon in a nonstick frying pan until crisp, then remove with a slotted spoon and drain on kitchen paper
2. Once cooled, roughly chop
3. Meanwhile, mix the flour, baking powder and sugar together in a large bowl
4. Combine the butter, egg, vanilla extract and banana, then mix into the dry ingredients, along with the bacon, using a wooden spoon
5. Preheat the oven to 190°C/fan 170°C/gas 5, and line two baking trays
6. Spoon golf ball-sized scoops onto the baking trays, spacing well apart
7. You should have 20-22 cookies
8. Bake in the oven for 10-12 mins, until golden and still slightly soft in the middle
9. Allow to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely

TIP: if you have time, roll the raw cookie dough into a sausage, wrap in cling film and chill in the fridge for 30 minutes before slicing into rounds and baking, for chewier cookies!