These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy. Gluten-free coconut cookies
Makes: 16
Prep time: 15 mins
Cooking time: 15 -18 mins
Skill level: Easy peasy
Costs:Cheap as chips

Ingredients

  • 60g (2oz) butter, softened
  • 125g (4oz) caster sugar
  • 1 large egg, beaten
  • 75g (2½ oz) desiccated coconut
  • 150g (5oz) gluten-free plain flour
  • 8 glacé cherries, halved
  • Baking sheet(s) lined with non-stick liner or baking parchment

Method

  1. Set the oven to gas mark 4 or 180°C. Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour. Mix all the ingredients together to give a smooth, firmish dough.
  2. Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s). Press half a glacé cherry on top of each biscuit.
  3. Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
  4. Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.

Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Nutritional information per portion

fat 7.0g saturates 5.0g calories 130(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.