Cherry coconut biscuits recipe
With hints of coconut and cherry, these moreish little biscuits are just the things to accompany an afternoon cuppa. If planning a tea party, make a big batch ahead of time. These freeze really well and will taste just as delicious.
See method- Serves 35 (makes 35)
- 15 mins to prepare and 12 mins to cook
- 71 calories / serving
- Freezable
- Vegetarian
Ingredients
- 125g (4oz) softened butter
- 125g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 150g (5oz) self raising flour
- 50g (2oz) dessicated coconut
- 50g (2oz) dried cherries
Each serving contains
- Energy
- 295kJ 71.0kcal
- Fat
- 4g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.5gProtein 0.6gFibre 0.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, beat together the butter and sugar until creamy and fluffy. Beat in theeggyolk, then thevanilla. Stir through the remaining ingredients and a pinch of salt, if you like, until well combined.
- Line 2 baking sheets with nonstick baking paper. Roll the dough into small balls (using a tablespoon of dough for each) and put on the baking sheets, leaving space between each.
- Bake for 12 mins until golden. Leave to cool for a few minutes, then use a spatula or fish slice to transfer to a wire rack. Keeps in an airtight container for up to 3 days or freeze for up to 1 month.
- See more Baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
