shortcake for berry shortcake

Shortcake

• 1 3/4 cup whole wheat pastry flour
• 1/4 cup coconut sugar (or what you have)
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil
• 3/4 cup + 1 tbsp vanilla soy milk
• 1/2 tsp pure vanilla extract

Instructions

1. Measure out coconut oil and chill in freezer.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Mix flour, sugar, powder, salt. With forks or pastry cutter slice in the solid coconut oil.
4. Add milk and vanilla. 
5. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2”. Use a glass or round cookie-cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
6. Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.