Coconut Cookies

100g butter, softened
100g caster sugar
1 large egg
100g plain flour
1/4 tsp baking powder
pinch of salt
100g dessicated coconut
glace cherries, for decoration (cut in half)

Preheat the oven to 180'c/Gas Mark 4 and line a baking sheet.

Using an electric whisk cream the sugar and butter together until pale and fluffy.  Add the egg and mix well, then sift in the flour, baking powder and salt, then add the coconut and mix well.

Using your hands roll the dough into walnut size pieces and place on a baking tray then slightly flatten gently using the back of your hand.  Place half a cherry on top of each biscuit and transfer to the oven for 10 - 15 minutes, then transfer to a wire rack to cool.

 

Snickerdoodles

125g butter, softened
110g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
1/2 tsp freshly grated nutmeg
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon

Preheat the oven to 180'c/Gas Mark 4.  Using an electric whisk cream the butter until soft, add 110g caster sugar and beat until the mixture is light and fluffy.  Beat in the egg and vanilla extract until combined.

Sift in the flour, nutmeg, baking powder and salt then gently mix together to form a dough.

Mix together the tbsp of caster sugar and cinnamon in a seperate bowl.  Using your hands roll the dough into walnut sized balls (it should make about 25) then roll in the cinnamon mix and place on a lined baking tray (you will need to do 2 batches.)  Space them out by about 3cm and flatten them down with the palm of your hand.

Bake in the oven for about 15 minutes or until they feel firm around the edges.  Allow to stand for 2 minutes on the baking tray then transfer to a wire rack to cool.

 

Anzac Biscuits

85g porridge oats
85g dessicated coconut
100g plain flour
100g caster sugar
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda

Preheat the oven to 180'c/Gas Mark 4 and line a baking tray with greaseproof paper.

Put the oats, coconut, flour and sugar in a bowl and mix.  Melt the butter in a small pan then stir in the golden syrup.  Add 2 tbsp boiling water to the bicarbonate of soda then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter mixture.  Stir gently to incorporate the dry ingredients.

Put tablespoonfuls of the mixture onto the baking sheet with room for expanding.  Bake in batches for 8 - 10 minutes until golden then transfer to a wire rack to cool.