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Member recipe

Coconut and Cherry Cookies

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Serves 1 - 16 Biscuits

Chewy and moreish, a treat at teatime.

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  • 60g (2oz) butter, softened
  • 125g (4oz) caster sugar
  • 1 large egg, beaten
  • 75g (2 1/2oz) desiccated coconut
  • 150g (5oz) plain flour
  • 8 glace cherries, halved


    1. Line baking sheets with non-stick liner or baking parchment
    2. Set the oven to gas mark 4 or 180C
    3. Tip the butter and sugar into a bowl and beat them together until smooth.
    4. Add the beaten egg.
    5. Add the coconut to the creamed mixture and then the flour.
    6. Mix all the ingredients together to give a smooth, firmish dough.
    7. Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to about 4-5cm (1 1/2-2in) in diameter and place them on the lined baking sheets. The cookies spread slightly during cooking, so don't place them too close together. Press half a glace cherry on top of each biscuit.
    8. Bake the biscuits in the centre of the oven for 15 mins (13 mins in a fan oven) or until they are a light-golden colour.
    9. 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.
    10. 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.

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