For the breakfast cookies, mix all the dry ingredients in a large bowl.
Add the buttermilk, stir well and let sit for a few minutes. Stir the butter and eggs into the mixture with a wooden spoon and let rest again for a bit.
In the meantime, preheat the oven to 200°C and line baking sheets with baking paper. Use a small spoon to place small heaps of the mixture on them and bake for about 15 minutes.
Serve the breakfast cookies or store them in a dark tin.
Preparation Tip:
Breakfast cookies are perfect as a quick breakfast or in-between snack.
Related Recipes:
Anise Cookies[ The author describes in a lengthy passage that completely dry flour is as important as extensive stirring of...
Pumpkin Coconut CookiesFor the pumpkin coconut cookies, mix all ingredients and add enough water to make a spreadable mixture. Spread...
Doughnuts with Strawberry FillingPrepare a dampfl from yeast, 1 KL sugar, 2 KL flour and 3 KL lukewarm milk, sprinkle some flour over it and...
Cutlet with Mushroom Crust and Mushroom SpaetzleA delicious mushroom dish for any occasion! Shallot free from the shell and chop finely. Clean the mushrooms...
Pumpkin Marzipan CookiesFor the pumpkin marzipan cookies, knead a dough from all the ingredients and refrigerate for a few hours. Roll...
Poppy Seed Powidl CookiesKnead together fat, flour, sugar, egg, lemon zest, 1 pinch of salt, baking mix and rum flavoring to make...
Rustic Pineapple and Pine Nut Cookies – Knusperplaetzch …Beat the butter with the raw sugar and a pinch of salt with the whisk of a hand mixer until creamy. Then stir...
Pumpkin Apple MuffinsFor the pumpkin apple muffins, preheat the oven to 180 degrees Celsius. Butter the muffin cups or place paper...
Ice Cream Lollipop CookiesFor the ice lollipop cookies, stir together the curd, milk and oil. Add the vanilla sugar, egg yolk, salt...
Tortellini – Pasta Squiggles with Chicken and Cheese FillingMix egg yolks, cheese, chicken, lemon zest and nutmeg (freshly grated) in a large baking bowl until well...