As soon as I finished my exam and studies this year, I breathed one massive deep breath out and my little heart sang out “Nice one! You got all summer off! Let’s think about all the awesome things we can do”.

Oh. I had plans.

I was going to read all the books. Not feel guilty about playing Animal Crossing on the train (no, YOU’RE a seven year old girl). I was going to get back into running and yoga and all the good things. Go to spin class every weekend and have leisurely weekend breakfasts. I was going to write a thousand blog posts.

I have failed.

Not massively. But let’s just say I 100%-ed Lego Jurassic Park on the Xbox *very* quickly, deepened my relationship with Netflix, and ate a lot of crisps.

I think I thought my “work load” would drop off but instead I’ve been busier than ever during the week and failing even harder at the weekend.

Take these banana rolls for instance. I saw the pack of dried bananas thinking “I know what to do with these and I’ll do that thing at the weekend so I’ll buy them and take the photos and edit them and write a blog post”. Instead, I left them on my desk for two weeks.

Buttery fig-roll esque rolls filled with dried banana paste. 

Ingredients

1, First get your banana filling on the go.  This needs to be cold when you use it and can take a little while to cook down

2, Put the chopped dried banana into a medium saucepan over a low heat.  Add a couple of large splashes of water and put on the lid.  You’ll need to simmer these really gently until soft. You might need to add more water but don’t be tempted to drown them.  I smooshed mine about with the back of a wooden spoon a bit to break it down.

3, When the banana is soft, blend in a food processor. Return them to the pan, and over a low heat, cook until you have a thick paste consistency. Remove from the heat, transfer to a small bowl and leave to cool completely.

4, To make the biscuit dough, sift the flour into a large bowl, cut up the cold butter and rub together with your fingertips until you have a lumpy bread crumb type consistency.

5, Stir through the sugar and then add in the egg yolks. If the dough is sticky at this point, add bits of flour until it stops being sticky.  Bring the dough together using your hands and flatten into a disc before wrapping in clingfilm and sticking in the fridge for at least 30 minutes.

6, When you have chilled biscuit dough and cold fillling, dust your worktop with flour and roll the biscuit dough out to a rectangle which is roughly 15 cm by 40cm   Cut down the middle of the dough so you have two long strips. Add half the fig mixture to each dough strip by spooning it, just off centre, down the dough strip.

7, Fold the edges of the biscuit dough around the fig mixture. I rolled mine over slightly so the join was on the bottom.  You should now have two logs. Flatten these slightly and cut these into 4-5cm sections and place on a lined baking tray.

8, Bake these in a preheated oven at 190o/c for 20-25minutes until gold brown. Remove from the oven and leave to cool completely on a wire rack before eating.