Melting Moments
Delightful little biscuits, rolled in coconut and topped with a cherry.
PRINT RECIPE
Servings: 16
INGREDIENTS
- 75 g Caster Sugar
- 110 g Block Margarine or Butter (softened)
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 1 tsp Vanilla Extract
- 175 g Self-raising Flour (see Self-raising Flour note below)
- Desiccated Coconut
- Glacé Cherries
INSTRUCTIONS
- Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a couple of baking trays with some excess butter/margarine.
- Cream together the sugar and butter/margarine until light and fluffy. Add the vanilla & egg, and beat together until combined.
- Stir in the flour and mix until combined into a dough.
- Divide the dough into 16 pieces (about a teaspoon sized). With wet hands, roll each piece into a ball before rolling in the coconut.
- Place each coconut ball onto your pre-greased trays, leaving a bit of space between and gently press each down a little with your fingers. Top each biscuit with a small piece of cherry.
- Bake in your pre-heated oven for 10-15 minutes, until golden.
- Leave on the trays until cool enough to touch before transferring to a wire wrack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 175g (1⅓ cups) plain flour and 2¼ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.- If you aren't a fan of coconut, use oats or crushed cornflakes for rolling your biscuits in instead.
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