Gluten-free coconut cookies

Method

1. Set the oven to gas mark 4 or 180°C.
2. Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour. Mix all the ingredients together to give a smooth, firmish dough.
3. Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s). Press half a glacé cherry on top of each biscuit.
4. Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
5. Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
6. The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Useful tip from Woman's Weekly cooker editor Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray. Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops. Nutritional values are for maximum number of servings Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe