Main title

Coconut and millet biscuits with a cherry on top

23/11/20221 min read

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!

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

* 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. Shop our Food & Drink range.