Coconut & Honey Biscuits

[smal...@gmail.com]

Coconut and Honey biscuits. Gluten Free

Ingredients
100g non dairy margarine
100g castor sugar
1 heaped tbsp honey
50g creamed coconut
75g gluten-free plain white flour
1 tsp Orgran gluten substitute
1/2 tsp bicarbonate of soda
1 eggs worth of egg replacer
25g dessicated coconut
50g buckwheat flour

Method
Cream the margarine, sugar and honey together until light and fluffy.
Break up the creamed coconut with a fork and add this to the creamed
mixture.

Sieve the flour, gluten substitute, bicarbonate of soda and egg
replacer into a separate bowl and mix well. Fold the into the creamed
mixture together with the buckwheat flour and dessicated coconut.

Spread dessertspoons of the mixture onto greased baking trays,
allowing a little room for them to spread. Bake in a reheated oven
for 20 minutes, or until lightly browned. Leave the biscuits to cool
on the baking tray for 10 minutes before removing them with a palette
knife to complete cooling on a wire rack.

Recipe adapted from Allergy Cooks.