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Cherry coconut biscuits recipe

26 ratings

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

Did you know?

Tesco cherries
Plump, sweet cherries selected for their deep red colour

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
295kj
71kcal 4%
Fat
4g 6%
Saturates
3g 13%
Sugars
5g 5%
Salt
0g 1%

of the reference intake
Carbohydrate 8.5g Protein 0.6g Fibre 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 the egg yolk, then the vanilla. 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.

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.

See more Baking recipes