Special Diet

Coconut and Sultana Cookies

cook 30 mins
Tags: Gluten free
  • 125 g (4 oz) unsalted butter, plus extra for greasing
  • 2 tablespoons golden syrup
  • 1 egg, beaten
  • 90 g (3¼ oz) desiccated coconut
  • 50 g (2 oz) rice flour
  • 1 teaspoon gluten-free baking powder
  • 225 g (7½ oz) soft dark brown sugar
  • 325 g (11 oz) sultanas
  • Lightly grease 2 baking sheets.
  • In a small saucepan, melt together the golden syrup and butter. Leave to cool for 3–4 minutes, then beat in the egg.
  • Place the remaining ingredients in a large bowl, pour in the syrup mixture and mix well.
  • Place teaspoons of the mixture on the prepared baking sheets (the mixture should yield 12), leaving space for the cookies to spread. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes until golden. Leave to cool on a wire rack.
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