I think I need carbs in the morning. I'll eat a piece of fruit and an egg, maybe some yogurt - that's a lot - but if I don't have a piece of toast or something, I just don't feel done, and I am ravenous within an hour. Knowing this, and wanting to use up our buttermilk, I recently made oatmeal scones. These are the real deal, i.e., they do not use rolled oats, but rather steel cut oats soaked in buttermilk. The scones come out crumbly and chewy and are delicious. I sprinkle the top with a little cinnamon sugar and then serve with jam. Awesome.
Funny, though, because I recently saw an episode of America's Test Kitchen and they used the word "chewy" as a slur when describing an oatmeal scone. Ah well. I like it.
Funny, though, because I recently saw an episode of America's Test Kitchen and they used the word "chewy" as a slur when describing an oatmeal scone. Ah well. I like it.
The chocolate beauty with the scone here is my version of a Bixit, aka digestive biscuit. I have been searching and searching for a Bixit approximate here in the States. J and I discovered or, rather, were introduced to these cookies in Norway (skoal!). They are wheaty and crunchy, and when you get the chocolate ones, they go perfectly with morning or afternoon tea. I like to dip a chocolate cookie in tea so that it gets a little melty. Excellent technique that I highly recommend. But there just is no approximation here in the States of this cookie. I bought a box that were similar in Canada, but just not the same. AND everyone seems content with milk chocolate on their digestive-type cookies. No, no, no. Dark chocolate is the only way to roll. Please.
So, one day, I was thumbing through my enormous cookie cookbook - given to me by my old friend Jackie, who now lives in the 'burbs and I cannot recall the last time I saw her. I wonder if it will be one of those relationships that I pick back up when the kids are older. I recall driving out to Novato to see the Walshes when I was a kid - that was my mom's good friend - and we saw them once a year. That's what happens. Anyway, Jackie got me this book for my birthday ages ago and it has provided me with a couple solid cookie staples. there are still plenty of recipes that i haven't tried yet and i stumbled on one a few weeks ago that sounded a whole like Bixits. They are made with whole wheat and oat flour. Awesome. And there is wee bit of sugar and butter to hold them together. I feel absolutely fine called this a healthy cookie. And absolutely fine dipping my homemade Bixit in dark chocolate.
So there you have it. A breakfast not to be missed: oatmeal scone with homemade Bixit. Or a tea time not to be missed. I like a scone for breakfast and two cookies for tea.
Homemade Bixits
adapted from The Colossal Cookie Cookbook
2 cups whole wheat four
1/2 cup oat flour
1/2 tsp. salt
1/2 cup unsalted butter, cold and cut into pieces
4T brown sugar
1 egg, lightly beaten
1/4 cup milk
Preheat oven to 350. Put flour, oat flour, salt and sugar in a food processor and pulse twice to blend. Pulse in butter until you get coarse crumbs. Add egg and pulse in. Then, with processor running, pour in milk (you might not need all of it) until the dough just forms a ball. Knead for a couple seconds to get it smooth, then roll it out to 1/8 inch. Cut it however you like - circles, triangles, etc. Prick the cookies with a fork to avoid puffing. You can also brush on milk and sprinkle oat flour. Bake for 13-20 minutes, depending on how crunchy you like your cookies and how thick you rolled them. I like to melt dark, bittersweet chocolate and brush it on one side after they are baked and cooled.
