2 cups flour
2 tsp each baking powder/cream of tartar
¾ to 1 cup of milk
¼ cup butter or margarine
1 cup of raspberries, fresh or frozen
1 cup brown sugar (my husband has a really sweet tooth, you could use half the sugar)
½ – ¾ cup coconut
For the dough: Mix the flour, baking soda, baking powder, cream of tartar together with a fork. Cut in shortening with a pastry blender or two knives till the pieces of shortening are the size of small peas. Make a well in the centre and add the milk all at once, stirring with a fork to combine. Pat out on a floured surface and roll to about ¼ inch thickness.
Spread the butter or margarine over the rolled out dough. Sprinkle the berries over the rolled out dough, mine were frozen so I just sort of mushed them with a fork. Sprinkle the sugar overtop the berries, then the coconut. Starting at the long side, roll up into a log. Slice the log with a serrated knife and place on a baking sheet that has been sprayed with cooking spray.
Bake at 400 degrees for 12-15 minutes.
This makes a HUGE mess as you are making them, but the results are worth it.
© Catherine MacDonald 2014
Biscuit recipe from a family friend. You could use any biscuit recipe or Bisquick.
One thought on “Raspberry Coconut Swirls”
Ooh. My husband is also a sweetatarian and he will love this.