Cherry And Coconut Cookies Recipe
Ingredients
| 175 g/6 oz plain flour | ||
| Baking powder | 1/2 Teaspoon | |
| Soda bicarbonate | 1/4 Teaspoon | |
| 100 g/4 oz caster sugar | ||
| 100 g/4 oz rolled oats | ||
| 50 g/2 oz desiccated coconut | ||
| 50 g/2 oz glace cherries, quartered | ||
| 150ml/1/4 pint vegetable oil | ||
| 1 egg, lightly beaten | ||
| Milk | 4 Tablespoon | |
| Vanilla essence | 1/2 Teaspoon | |
Directions
Sift the flour, baking powder and bicarbonate of soda into a bowl.
Stir in the sugar, oats, coconut and quartered glace cherries.
Make a well in the centre of the dry ingredients and add the oil, egg, milk and vanilla essence.
Gradually beat the liquids into the dry ingredients until they are well mixed and a soft dough is formed.
Drop heaped teaspoonfuls of the mixture on to two ungreased baking trays.
Space the biscuits well apart to allow room for spreading.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 8-10 mintues, or until golden.
Leave the cookies to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, cleaning the trays between each batch.
Stir in the sugar, oats, coconut and quartered glace cherries.
Make a well in the centre of the dry ingredients and add the oil, egg, milk and vanilla essence.
Gradually beat the liquids into the dry ingredients until they are well mixed and a soft dough is formed.
Drop heaped teaspoonfuls of the mixture on to two ungreased baking trays.
Space the biscuits well apart to allow room for spreading.
Bake in a moderately hot oven (200 C, 400 F, gas 6) for 8-10 mintues, or until golden.
Leave the cookies to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, cleaning the trays between each batch.
Chef
