Gluten-Free Coconut Cookies
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
Ingredients
- 60 g 2oz butter, softened
- 125 g 4oz caster sugar
- 1 large egg beaten
- 75 g 2½ oz desiccated coconut
- 150 g 5oz gluten-free plain flour
- 8 glacé cherries halved
- Baking sheet s lined with non-stick liner or baking parchment
Instructions
- 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.
- 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.
- Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
- 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.
Notes
Top tip from Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray.
Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.
Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.
