Sunday, August 11, 2013

Recipe: Coco-Vanille Biscones (lacto-ovo vegetarian, vegan)

They're not quite biscuits, they're not quite scones. What they are, however, is 100% pure tastiness.

As I was growing up, my mother would make us delicious biscuits and coffee cakes for breakfast. I left home for college with the biscuit recipe clutched tightly in my fist. Over time the recipe has evolved, mostly for sweetness, but also adding flavors through lemon or orange zest or copious applications of vanilla.

This biscone recipe came about as I eliminated hydrogenated fats about eight years ago (goodbye Crisco!) and went first to butter then palm oil then back to butter.  A month or two ago, my husband brought back a huge jar of coconut oil from Costco.

When I tried that, magic was born. 

Because the coconut taste was a little strong for the kids, this time I added vanilla to balance the flavor but also more salt since apparently that also moderates the coconut flavor. Once the kids come back from their summer adventures, I will have them taste test the results.

As it is, I have already eaten seven of these tasty treats in the past 12 hours. 

Coco-Vanille Biscones

2 cups flour
4 tbsp sugar + 4 tbsp vanilla sugar*
1 tbsp baking powder
1/4 tsp salt
1/2 cup coconut oil, solidified
2/3 cup milk (can substitute soy, almond or rice milk)

1) Preheat oven to 450 degrees F.

2) In a medium bowl, add flour, sugars, baking powder and salt. Combine well using a pastry knife or sturdy metal fork.

3) Add coconut oil and combine until evenly distributed into a fine crumb.

4) Make a well in the middle of the mixture. Pour milk into the well. Using a fork, work the dry ingredients into wet until a dough forms.

5) Roll dough using a rolling pin 1/4" to 3/8" thick and cut into shape. Place upon a oiled and flour dusted cookie sheet (or use a silicone mat or parchment paper instead). Alternately: Dough may be rolled into 1" balls by hand then pressed into circle 1/4" to 3/8" thick.

6) Cook for 8-10 minutes until tops are golden brown.

7) Remove from pan and let cool on rack at least five minutes before eating.

Makes 12-16. Freezes well. May be kept for two days in airtight container.

* Vanilla Sugar

1 cup sugar
1tbsp vanilla paste or 1 medium vanilla bean

1) In a small bowl, add sugar and vanilla. Combine well. 
(If using vanilla bean, cut in half lengthwise and scrape the seeds into the sugar. Retain pod for use in other recipes or to make another batch of vanilla sugar via blender.)

2) Store in airtight container. Place in refrigerator or freezer.

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