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
Serves 16
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 60g (2oz) butter, softened
  2. 125g (4oz) caster sugar
  3. 1 large egg, beaten
  4. 75g (2½ oz) desiccated coconut
  5. 150g (5oz) gluten-free plain flour
  6. 8 glacé cherries, halved
  7. Baking sheet(s) lined with non-stick liner or baking parchment
Instructions
  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.
  5. 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
  1. Top tip from Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray.
  2. Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.
Abundant Energy http://abundantenergy.ca/