Recipe of Favorite Vickys Coconut Cherry Cookies, GF DF EF SF NF

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The ingredients needed to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:

1. Take 80 grams (1/3 cup) butter/sunflower spread
2. Make ready 125 grams (4.5 oz) caster (superfine) sugar
3. Prepare 80 grams (2.5 oz) dessicated coconut
4. Take 70 grams (1/2 cup) + 1 tbsp) cornstarch
5. Prepare 20 grams (2 level tbsp) potato starch, not flour
6. Take 50 grams (1/3 cup) brown rice flour
7. Take 20 grams (4 level tbsp) sorghum flour
8. Prepare 1 1/2 tsp vanilla extract
9. Make ready 8 glacé cherries, halved

Instructions to make Vickys Coconut Cherry Cookies, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
2. Cream the butter and sugar together
3. Set aside 3 heaped tablespoons of the shredded coconut and add the rest to the butter/sugar mixture
4. Add the flours, starches and vanilla and mix to a soft dough
5. Halve the dough and keep halving each piece until you have 16 pieces. Halve the first big piece, then halve each of those pieces so you have 4 bits, then halve those so you have 8 pieces, then halve all those once more
6. Roll each into a ball then roll in the coconut you set aside earlier
7. Place the balls onto the baking sheet. Flatten with the palm of your hand and place a cherry half in the centre of each
8. Bake for 16 - 18 minutes. Let cool on the sheet a minute before transferring to a wire rack to cool completely
9. Will keep for 2 or 3 days in an airtight container or wrap and freeze for a month. Heat through in a warm oven to freshen up after defrosting

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