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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: Afternoon Tea, Biscuits, Lunch Box, Snacks
Style: Australian, Vegetarian
Keyword: Biscuits for Slices, Coconut Biscuits, Coconut Cookies, Cookies for Slices, Gluten Free, Gluten Free Biscuits for Slices, Gluten Free Cookies for Slices
Quantity: 40 biscuits
Author: Julie Malyon @ SBA's Kitchen
Ingredients
  • 100 g butter
  • 200 g caster sugar
  • 1 egg
  • 1 egg white
  • 400 g gluten free flour blend
  • 2 tsp gluten free baking powder
  • pinch salt
  • 1 cup coconut
  • extra sugar for dipping
Instructions

  1. Preheat oven to 180˚C (fan).

  2. Line two baking trays with baking paper.

  3. 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.

  4. Roll into balls and gently press to flatten a little between the hands.

  5. Dip top side in extra sugar.

  6. Place on greased oven trays, sugar side up, allow for spreading.

  7. Bake in moderately hot oven 18 to 25 minutes, until golden.

Notes
  • Baking time depends on your oven (all ovens are not the same!).
  • I have become a little lazy, and when I have to bake tripple batches, I roll the dough into logs in baking paper and then just slice it into biscuit size portions, approximately 1cm thick - my sister thought I had become lazy and started purchasing store-bought biscuits, until I told her how I had done it - so easy,.
  • I use these biscuits whenever I am making a slice, cheesecake etc, that needs a melt and mix biscuit base.
  • When baking the biscuits for slices I do not sugar coat.
  • Links: Gluten Free Flour Blend