Tea biscuit with fresh-cut strawberries and whip cream!
Strawberry Shortcake
Ingredients:
Coconut Tea Biscuits:
- 2 cups whole wheat flour
- 1/2 cup shredded coconut
- 1/2 cup coconut flour
- 1 tablespoon whole sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1/2 cup coconut oil, cold
- 1 egg
- 1 cup milk
- additional oil for cookie sheet
Toppings:
- cut-up, fresh strawberries or fruit of your choice
- about 1 cup heavy cream
- 1 teaspoon vanilla extract
- whole sugar
Directions:
Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.
Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.
Roll out dough to 2-inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10–12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.
Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten, to taste, with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!
Note: A guest said these were the best biscuits she had ever tasted. What’s my secret? I said Tropical Traditions coconut oil!
Recipe submitted by Sandy, Truro, NS, Canada.
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