Crisp Coconut Biscuits - Gluten Free
Prep Time
15 mins
Cook Time
20 mins
Total Time
30 mins
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.
Category:
Biscuits
Style:
Australian
Quantity: 40 biscuits
Ingredients
- 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
Instructions
-
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.
Notes
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
