A little whimsical breakfast action for your Saturday morning.
BSS | Breakfast Interrupted from Bruton Stroube Studios.
I’m pretty sure that everyone needs a basic chocolate wafer cookie recipe. They are vehicles for many things, including but not limited too:
1. Ice cream sandwiches
3. Nutella
They’re not too sweet, these wafers, since they are generally intended to be eaten with all sorts of extra-sweet fillings. I like them that way. They’re crunchy, thin, chocolatey morsels of love.
You need this recipe on hand at all times, okay? Because, seriously who knows when ice cream sandwiches might be necessary in a life or death kind of way? That’s right, no one. No one knows that, so be prepared.
Chocolate Wafer Cookies
Ingredients
- 1 1/4 cup plus 2 tbsp all-purpose flour
- 1/4 cup cocoa powder
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 teaspoon vanilla extract
- 3/4 cup sugar
- 1 large eggs
- 1/2 tablespoon milk
Directions
- In a medium sized bowl, sift together your flour, cocoa powder, baking powder, and salt, then set aside. Cream the butter, vanilla, and sugar. Add the eggs and milk, and mix until combined.
- Sift in your flour mixture, and mix it slowly until it’s incorporated, scraping the sides of the bowl down when necessary. Divide the dough in half and shape each half into a flat disk. Wrap each disk in cling film (plastic wrap), and chill until it’s firm, about 1 hour.
- Preheat the oven to 350F. Roll your dough out on a floured surface. Roll dough to 1/8 inch thick. Cut it into whatever shapes you like. I used mini glass jars, similar to small mason jars. If you’re making sandwiches then make sure each cookie has a match.
- Place shapes on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from the refrigerator. Whack them in the oven and bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
Here’s a quick and easy Spring recipe for you. I found these potatoes last weekend and was immediately drawn to them when I saw that the label on them literally read: “teeny-tiny potatoes”. I guessed that they were a kind of new potato or baby new potato, oh-so common in the U.K. this time of year and exceptional in salads.
I looked in the fridge for inspiration and found a lemon and a bunch of spring onions. Perfect.
You could add bacon here (that would be amazing) but I wanted something a bit more simple, fresh, and zingy. Lemon, spring onions, olive oil, salt, pepper: that’s all you really need. If you have fresh herbs on hand then I’d say mint, rosemary or thyme would taste lovely in place of the spring onions.
If you like french fries {chips} doused with salt and vinegar then these would probably really appeal to you. The lemon offers that same acidity and the potatoes get crisp enough to be reminiscent of great fries. But really you don’t need to imagine these as something else: they completely hold their own.
As for leftovers (if I hadn’t gobbled the lot), I’d mix them with some ramp pesto and top with a fried or poached egg (and defo some bacon) for spring breakfast perfection.
Teeny-Tiny New Potatoes with Lemon
Ingredients
- 1 pound of “teeny-tiny” new potatoes
- olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon, zested and juiced
- 1/2 bunch of spring onions, finely chopped
Directions
- Preheat the oven to 450°F. Wash the potatoes and pat them dry. Toss them with enough olive oil to coat them, and with sprinkle with salt and pepper. Get your hands oily mixing them all together and then spread them on a large baking sheet and roast for 20 minutes, or until they are tender enough to be pierced with a fork, and their jackets are all wrinkled and a lovely crispy-golden brown.
- Toss them immediately with the lemon juice and zest, and stir in the spring onions so that they get warmed. Serve immediately.
