“THE BREEZE AT DAWN HAS SECRETS TO TELL YOU. DON’T GO BACK TO SLEEP.” Rumi
I am not a big breakfast eater. I prefer to skip breakfast and indulge in a larger and very leisurely brunch. And I prefer to eat breakfast for my dinner! Go figure. What I really love to eat for breakfast are pastries and sweet things with either a cup of cafe au lait or tea with milk and sugar. And while I LOVE a good sticky bun; sometimes a simple piece of brioche with a little jam is all I need. Mostly, these days….my breakfast is on the fly. And so anything made portable is great!
These breakfast treats are really good and very simple! They are a cross between a scone and a cookie. And again, the ingredients can be so versatile. The secret ingredients in these little gems are…….
……sweet seasonal strawberries, semi sweet chocolate chunks and coconut! Not overly sweet at all, and really soft in texture, I adorned these with a little cracked cinnamon sugar before baking. But again, think of all the possibilities….other fruits, white chocolate, nuts…..and I am really thinking about making another batch with some carrots and raisins! Hope you will give these a try and come back and tell me the secret to your Breakfast Cookies!
Yields: 1 dozen
Level of Difficulty: easy
- 1 3/4 cups of all purpose flour (plus more for rolling)
- 1 TABLESPOON plus 1/2 teaspoon of baking powder
- 1/4 cup plus 2 TABLESPOONS of granulated sugar
- 1/2 teaspoon of kosher salt
- 6 TABLESPOONS of chilled, unsalted butter cut into small pieces
- 3 ounces of semi sweet chocolate chopped into chunks
- 1/2 cup of chopped fresh strawberries
- 1/2 cup of shredded coconut
- 1 cup plus 2 TABLESPOONS of heavy cream
- 1 TABLESPOON of demerara or other baking sugar for sprinkling
Preheat your oven to 375°F
Using a paddle attachment in the bowl of your electric mixer, combine the flour, baking powder, sugar, and salt. Add the butter and then put the bowl in the freezer for 5 minutes. Then beat the mixture on low speed until the butter is broken up into pebble size pieces, around 3-5 minutes. Add the chocolate chips, coconut and strawberries. With the mixer on low speed, add 1 cup of cream. Mix just until the dough comes together. Then using your hands, knead the mixture in the bowl until the dough comes together, sprinkling with a little extra flour if it is too wet.
Turn the dough out onto a lightly floured surface. Roll the dough out to a 7″ round or square which is about 3/4 inch thick. Use a cookie cutter, or glass to cut out circles. Place the pieces on a baking sheet about a 1/2 inch apart, cover with plastic wrap and freeze for 15 minutes. (Or you can chill them in the refrigerator for an hour if you have time and patience!)
Before baking, brush the cookies with the remaining 2 TABLESPOONS of cream and sprinkle with desired sugar. Bake until they are light golden and a bit firm to the touch, about 18-20 minutes. Transfer to a wire rack to cool.