Makes 16 dog cookies and 16 Christmas cookies.
1 ½ cups wholemeal flour
1 ½ cups plain flour
1 ½ cups peanut butter, crunchy
2 bananas, mashed
1 egg white
125g butter softened
1 ½ cup caster sugar
1 tsp baking soda
½ tsp baking powder
1 tsp vanilla essence
¼ tsp green food gel
Red fondant icing
Dog bone cookie cutter
Heart cookie cutter
STEP 1: In a mixing bowl add bananas then mash. Add peanut butter and 2 eggs, then mix together until combined. Divide the mix in two separate bowls.
STEP 2: To make the Grinch cookie dough: add butter, sugar, and vanilla in a large mixing bowl and cream using a hand mixer. Add half of the peanut butter and banana mixture, along with green food gel and mix until fully combined. The mixture should turn bright green.
STEP 3: Incorporate plain flour and mix using a wooden spoon until it forms a solid dough. Cover in cling wrap then refrigerate for 30 minutes.
STEP 4: Place the green dough on a floured surface and work with your hands to form a smooth ball. Use a table spoon to measure even amounts and roll each scoop into a ball. Evenly spread dough balls on a lined baking tray with enough room for the cookies to spread. You should have enough dough to fill multiple trays.
STEP 5: Re-roll the remaining dough and repeat until it’s all used up. It should yield approximately 16.
STEP 6: Bake cookies in even batches at 180C for 10-12 minutes. The edge of the cookie should start to turn golden and should spread evenly. Once cooked, cool on a wire rack.
STEP 7: To make the dog cookie dough: add 1 ½ cups of wholemeal flour to a large mixing bowl. Add ½ the peanut butter and banana mixture, then mix with a wooden spoon until it comes together to form a solid dough. Cover in cling wrap then refrigerate for 30 minutes.
STEP 8: On a lightly floured surface roll out the dough (approximately 5mm thick) and use a dog bone shaped cookie cutter to cut cookies. Evenly spread cookies on a lined baking tray and brush the tops with egg white.
STEP 9: Re-roll the remaining dough and repeat until it’s all used up. It should yield approximately 16 depending on the size of the cookie cutter.
STEP 10: Bake cookies in even batches at 180C for 12-15 minutes. Once cooked, cool on a wire rack.
STEP 11: To make mini hearts roll out red fondant on a smooth bench top dusted with icing sugar, approximately 3mm thick. Use a heart shaped cookie cutter to cut a heart out, then decorate the green cookies and dust with icing sugar.
STEP 9: Enjoy!