Valentine’s Day looks a little different now that I have children. If you’re like me and you’ve arrived at February 14th without a babysitter and dinner plans, worry not. This recipe is the perfect antidote. Easily prepared by children or by – ahem – partners who are less than culinarily inclined, there may be no treat sweeter than biscuits with locally made rosehip jam and coconut cream, paired with a cup of tea, for breakfast. It’s a lovely alternative to the traditional dinner out, and no less special. This recipe makes two to three biscuits, depending on how large you shape them: just perfect for a romantic breakfast in bed (even if there are two kids and a dog jumping on you at the same time).

 

Ingredientsrosehip 3

2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

6 tablespoons chilled shortening

2/3-3/4 cup milk

1 can Earth’s Choice Organic Coconut Milk

1 jar Nova Scotia Homemade Rosehip Jam

Note: this recipe can easily be made completely vegan by using coconut or almond milk

 

Directions

**Chill the can of coconut milk upside down in the refrigerator overnight**

Preheat your oven to 350F. Cover a baking sheet with parchment paper.

Measure the dry ingredients into a large bowl and whisk together. Add the shortening and use your fingers to incorporate the shortening into the dry ingredients, so that you create pea-sized crumbles of the fat mixed into the flour.

Add in 2/3 of a cup of milk and stir, using a spoon. The dough should stick together fairly well at this point, but will be a bit dry and crumbly. If you need more milk to help the dough stick together, add it.

Form the biscuits using your hands, and place on the prepared baking sheet. This recipe makes two rosehip 2very hearty biscuits, or 3-4 smaller ones. Using a pastry brush, brush the tops of the biscuits with some more milk and place in the oven. Bake 15-20 minutes, or until the tops of the biscuits are brown and they are fairly firm to the touch.

While the biscuits are baking, open the can of coconut milk from the bottom. You will find that refrigerating the milk in this way allows the coconut water to separate from the cream. Pour off the coconut water (it can be saved for smoothies) and scoop the cream into a bowl. Whisk vigorously, until the coconut cream is smooth. You may add a drizzle of your preferred sweetener – agave nectar, maple syrup, or honey – to sweeten the taste, if you wish. Vanilla bean seeds add a fanciful flavour punch here, too.

Serve the biscuits warm with a smear of rosehip jam and a dollop of coconut cream.

Enjoy!

 


Jess hosts the blog The Purple House Cafe. It’s all about taste and good intentions, and the belief that “healthy, wholesome food” is made with love. http://www.purplehousecafe.com

 

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