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.