Crisp Coconut Biscuits - Gluten Free
This is my adaptation of a recipe from the AWW "The Big Book of Beautiful Biscuits. I have changed the recipe to make the biscuits gluten free and retain the crunchiness of the original recipe.
Quantity: 40 biscuits
- 100 g butter
- 200 g caster sugar
- 1 egg
- 1 egg white
- 400 g gluten free flour blend
- 4 tsp gluten free baking powder
- pinch salt
- 1 cup coconut
- extra sugar
Preheat oven to 175˚C.
Cream butter and sugar, beat in egg and then the white, add gluten free flour blend, baking powder, and salt, and coconut, and mix to combine.
Roll into balls and press flat between the hands.
Dip top side in extra sugar .
Place on greased oven trays, sugar side up, allow for spreading.
Bake in moderately hot oven 10 to 15 minutes.
I use these biscuits whenever I am making a slice, cheesecake etc, that needs a melt and mix biscuit base.
Links: Gluten Free Flour Blend