These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy.
- 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
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.
Top tip for making Gluten-free coconut cookies
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.