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A cooling tray with coconut and millet biscuits with a cherry on top

Coconut and millet biscuits with a cherry on top

A quick and easy gluten-free biscuit bake – with tasty results! Perfect for little – and not-so-little – fingers when it’s time for a snack!

Suitable for Gluten-free | Vegetarian | Dairy-free
Makes 16
Prep time 15 minutes
Cook time 20 minutes

Ingredients

* Available at Holland & Barrett

Method

Step 1
Heat the oven to 180ºC/160ºC fan/gas mark 4. Line 2 baking sheets with parchment.

Step 2
In a bowl, cream the spread and sugar together, and then gradually beat in the egg. Mix the coconut and millet together then reserve 1 rounded tablespoon. Stir the rest into the bowl, then sift in the flour and mix everything together.

Step 3
Spoon 8 balls of mixture onto each baking sheet set well apart, scatter the reserved coconut and millet over and then pop a cherry half in the middle of each ball and press down gently. Bake for 15-20 minutes until golden. Cool on a wire rack before eating.

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