Wednesday, 3 July 2013

Breakfast cookies... I mean cake.. I mean scones?

Not a planned post, so I want to excuse myself for two things and get them out of the way. Firstly, for the fugly photo and secondly err... I really don't know what these are. They make a quick breakfast if you are the kind who likes muffin/croissant and coffee breakfasts. Bad planning had it that these would have to be egg-less. Go ahead and add an egg by all means, making sure to adjust other wet ingredients accordingly. So here they are; chocolate and banana cake/cookie/scones.

This is the most non fancy- dunk all in one pot- kind of baking. I have listed the ingredients in the order you will actually add them so just follow through!

You will need:

  1. - A little more than 3/4 cup white flour
  2. - A little less than 1/4 cup cocoa powder  (i.e. total flour + cocoa = 1 cup)
  3. - 1/4-1/3 cup sugar depending on the sweetness of your muesli and the banana.
  4. - 1/2 tsp salt
  5. - 1/2 tsp baking soda
  6. - About 1/3 cup muesli with nuts (if using plain muesli, add some almonds)
  7. - 1/2 tsp ground nutmeg
  8. - 1 ripe banana mashed roughly
  9. - 3 tbsp olive oil or melted butter
  10. - 1/4 cup plain yoghurt (or 1 beaten egg)
  11. - Milk to adjust

In a bowl, mix ingredients 1 to 7 (all dry) and combine well. Prepare your baking surface. Grease your cookie sheet or baking paper with shortening, which is what it is really good for; not for eating really. Sprinkle some flour on the sheet. Crank up your oven to 180 degrees C and return to your mixture.
Now, add the mashed banana, oil and the yoghurt and mix with a spatula. You really don't need a hand mixer for this and actually you should not over mix. Just mix until there are no dry portions in the dough/batter. If there are and the mixture is too dry, add milk by the teaspoon to adjust the consistency.
The consistency you are looking for is between cookie and cake, i.e. too wet to be able to handle like cookie dough and too dry to be able to pour like cake batter.
Once there, use another spoon along with your spatula to scoop out and drop blobs of the mixture on the cookie sheet in rows with space enough for them to spread and rise. Bake for about 15-18 mins till they pass a toothpick test.  Remove from oven and let cool while the coffee gets ready.
Good morning :)