Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup mashed ripe banana
- 1/2 cup chopped maraschino cherries
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry blender or fork
- Baking sheet
- Parchment paper
- Ice cream scoop
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or fork, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the mashed banana, chopped cherries, chopped walnuts, and chocolate chips.
5. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Use an ice cream scoop to portion out the dough onto the prepared baking sheet, leaving about 2 inches between each scoop.
8. Bake for 15-18 minutes or until golden brown and cooked through.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Total time: 35-38 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 fat rascals
Nutritional information:
Calories per serving: 275
Fat: 14g
Carbohydrates: 34g
Protein: 4g
Sodium: 200mg
Sugar: 16g
Substitutions for ingredients:
- Instead of maraschino cherries, you can use fresh cherries or dried cranberries.
- Instead of walnuts, you can use pecans or almonds.
- Instead of chocolate chips, you can use white chocolate chips or butterscotch chips.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Swap out the banana for mashed strawberries or blueberries for a fruity flavor.
- Use dark chocolate chips instead of regular chocolate chips for a richer taste.
Tips and tricks:
- Make sure the butter is cold and cubed before cutting it into the dry ingredients.
- Don't overmix the dough or the fat rascals will be tough.
- Use an ice cream scoop to portion out the dough for evenly sized fat rascals.
- Let the fat rascals cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage instructions:
Store the fat rascals in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the fat rascals on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Serve the fat rascals on a platter with a scoop of vanilla ice cream and drizzle with chocolate sauce.
Garnishes:
Top the fat rascals with whipped cream, sprinkles, or chopped nuts.
Pairings:
Serve the fat rascals with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve the fat rascals with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the fat rascals are too flat, make sure the butter is cold and the oven is preheated to the correct temperature.
- If the fat rascals are too dense, make sure not to overmix the dough.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Fat rascals are a traditional British baked good that originated in Yorkshire in the 19th century. They are similar to scones or biscuits and are typically made with dried fruit and nuts.
Flavor profiles:
The banana split fat rascals are sweet and fruity with a nutty crunch and a hint of chocolate.
Serving suggestions:
Serve the fat rascals warm or at room temperature with a scoop of ice cream and your favorite toppings.
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