Cherry coconut biscuits recipe

  • Serves 35 (makes 35)
  • 15 mins to prepare and 12 mins to cook
  • 71 calories / serving
  • Freezable
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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.

  1. 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 the egg yolk, then the vanilla. Stir through the remaining ingredients and a pinch of salt, if you like, until well combined. 
  2. 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.
  3. 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.

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.

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  • Ingredients

  • 125g (4oz) softened butter
  • 125g (4oz) caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 150g (5oz) self raising flour
  • 50g (2oz) dessicated coconut
  • 50g (2oz) dried cherries
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  • Energy 296kj 71kcal 4%
  • Fat 4.1g 6%
  • Saturates 2.5g 13%
  • Sugars 4.9g 5%
  • Salt 0g 1%

of the reference intake
Carbohydrate 8.5g Protein 0.6g Fibre 0.5g

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