The first snow storm of the season, and the crows are hunkered in the apple trees waiting it out.
With ten days until Christmas, it does feel kind of festive. (Especially when I’m not the one who does the shoveling and plowing.)
Snow slows things down. Forces us to operate on nature’s time. No running to the store for a last minute anything. Not today.
Tonight we light the third candle on our Advent wreath– the pink candle symbolizing joy in this season of hope and waiting. The snow seems a fitting reminder that while the storms of the world may rage around us, we can keep the light of love lit in our hearts.
And what about breakfast?
Tea biscuits and the last of the summer jam from the golden raspberries.
As their name suggests, these Olive Oil Tea Biscuits use olive oil instead of butter- making them (in this corner of the planet) cheaper – without sacrificing flavor. It also makes them quicker to whip up, and an easy recipe for young cooks to tackle.
Something simple in a season of so much distraction.
- 1 cup / 250 ml whole wheat flour
- 1 cup / 250 ml all-purpose flour
- 1 tablespoon / 15 ml baking powder
- 1 teaspoon / 5 ml salt
- 2 tablespoons / 30 ml sugar
- 1/3 cup / 80 ml olive oil
- 2/3 cup / 160 ml milk
Preheat oven to 400 degrees F / 204 degrees C.
Mix together flour, baking powder, salt and sugar.
Pour olive oil over flour mixture and use pastry cutter to blend thoroughly until the mixture looks crumbly.
Add milk and stir together until a soft dough is formed.
Turn onto lightly floured board and knead a few times until dough is smooth.
Pat to 1/2 inch / 1.25 cm thickness and cut into 2-inch / 5 cm rounds.
Place on ungreased or parchment lined tray.
Bake 10 to 12 minutes until lightly browned.
Makes 18 2-inch / 5 cm tea biscuits.
Very good. I replaced the milk with soy milk for my favorite vegan.
She’s my favorite vegan, too 🙂 (Glad you liked them :))