Recipes

Strawberry Shortcake - tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

• 2 cups organic whole wheat flour
• ½ cup shredded coconut
• ½ cup coconut flour
• 1 tablespoon organic whole sugar
• 1 teaspoon salt
• 2 tablespoons baking powder
• ½ 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
• agave syrup, or organic whole sugar

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 those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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