150g unsalted butter, chopped
½ cup golden syrup
4 cups Kellogg’s Just Right breakfast cereal (260g)
1½ cups self-raising flour
1 cup mashed, over-ripe banana (See tip)
Grease and line two large oven trays with baking paper.
Combine butter and syrup in a medium saucepan over a medium heat. Stir until butter is melted. Bring to boil. Remove. Cool for 5 minutes.
Combine cereal and flour in a large bowl. Make well in the centre. Add banana and butter mixture. Stir until well combined.
Shape ¼ cups of mixture into balls. Place about 4cm apart on prepared trays. Flatten slightly to about 7cm rounds.
Cook in a moderate oven (180C) for about 15 minutes, or until golden brown. Remove. Cool completely on trays before serving.
TIP! You will need about 3 medium bananas for this recipe. Cookies can be made up to five days ahead. Store in an airtight container. Replace golden syrup with honey, if preferred.