Easy spelt biscuits and strawberry shortcakes, perfect for a healthier summer dessert. These simple biscuits can be made in a food processor or by hand.
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 6biscuits
Ingredients
2 ¼cupslight spelt flour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1tablespooncoconut sugar
⅓cupcold unsalted butter
¾cupnut milk
1tablespoonapple cider vinegar or lemon juice
White of one egglightly beaten
For the shortcakes:
2cupsstrawberrieswashed and hulled
Juice of half a lemon
1tablespoonhoneyraw if you can get it
500mlwhipping cream
1tablespoonmaple syrup
Instructions
If you have a food processor, blitz all the dry ingredients in it until fully combined. Cut the butter into small pieces, add to the flour mixture, and pulse until the butter is incorporated and about the size of peas. Add the ACV to the milk, then pour it into the food processor while on low. Blend until just combined. It will start to come together quickly.
If you do not have a food processor, you can use a pastry cutter or two knives to cut the butter into the flour mixture in a large bowl. Try to work quickly to keep it from warming up to much. Again, you're looking for pea sized pieces of butter. Add the milk and mix with a wooden spoon until just combined.
Gently press the dough together with your hands and form a disk. Flour a work surface and a rolling pin, and roll the dough out to about 1.5 inches/4 cm thick. Using a round cookie cutter, a jar lid, or a glass, cut the dough into rounds. Place on a cookie sheet lined with parchment paper. Stick the biscuits in the fridge for a few minutes while your oven heats up.
Heat the oven to 425F/220C. When it's ready, take the biscuits out of the fridge and brush them with the egg white. Bake for 8-11 minutes, depending on the size you make them. They're ready when the tops are golden. Cool fully on a rack if you're making shortcakes, but otherwise eat them warm.
For the shortcakes:
In a medium-sized bowl, mix the lemon juice and honey with a fork. Add the strawberries to the bowl and gently mix. This will macerate the berries. They only need to sit for a few minutes for this recipe, but if your berries suck the big one, let them macerate for a little longer. Whip the cream with the syrup until soft peaks form. Serve whipped cream and berries together on the biscuits for kick-ass whole grain and refined sugar free (& low sugar in general) strawberry shortcakes.