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Recipes > Biscuit & Slice recipes > Cheesy coconut biscuits

Cheesy coconut biscuits

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250g (8oz) gluten-free self-raising flour (I use a commercial mix)
155g (5oz) butter
200g low-fat tasty cheese, grated
60g (2oz) parmesan, grated
12 teaspoon herb salt
pinch of cayenne pepper
dessicated coconut (to coat biscuits)

Turn the oven on. Chop the butter in the gluten-free flour and mix well until the mixture is a bit like moist breadcrumbs. Mix in the cheese, salt and pepper. Check the list of ingredients - no, you haven't left anything out. The mixture is meant to be fairly dry and crumbly.

The next stage is a bit fiddly and time-consuming - ask a friendly soul to help. My mother-in-law is just perfect for this. My father-in-law is better at eating the biscuits.

Put a heaped teaspoon of the mixture in your hand and close your fist on it for a few moments. The heat from your hand will soften the butter and cheese just enough to allow you to form a small ball with the mixture. They work best if you make them small and all the same size. Roll well in coconut.

Place on a non-stick oven tray and bake at 170 C (350 F) for about 25 minutes until they're golden brown all over. Switch off the oven and leave the biscuits in the oven for another 20 minutes.

Place on a rack to cool.


Now, I defy you to eat only ONE! Bet you can't.

Note: This recipe was designed to please my father-in-law, whose tastebuds are wearing out. More sensitive folk will want to exchange some of the parmesan for ordinary tasty cheese, and use plain pepper instead of cayenne.

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