Blueberry Biscuits
2 x Tbsp Coconut Oil
1¼ x Cups Wholemeal Flour
2 x Eggs
½ x Cup Blueberries, Halved
Preheat oven to 180°.
Melt coconut oil, add flour and mix until fully combined.
Add eggs, one at a time, then fold in blueberries. Using your hands form the dough into a ball.
Roll out dough on a floured surface, sprinkling dough with flour if it is sticking to the rolling pin.
Cut into shapes using cookie cutters and place on an oiled baking sheet.
Bake for 15 minutes.
Cool, then store in an air-tight container for up to 5 days or freeze for extended freshness.