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Recipes > Biscuit & Slice recipes > Cheesy coconut biscuits

Cheesy coconut biscuits

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Ingredients:
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)

Method:
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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