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
- 75g dairy-free sunflower spread
- 125g caster sugar
- 1 medium egg, beaten
- 75g desiccated coconut *
- 30g millet flakes *
- 150g gluten-free plain flour *
- 8 un-dyed glacé cherries * halved
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.