BBC Food - Recipes - Coconut and raspberry biscuits
These rich little slices take a bit of time to make but the end result is worth every second. This does mean, though, that they will seem to disappear at the speed of light!
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Cooking tools:
- Swiss roll tin
- Oven
- Mixing bowl
- Hand mixer
- Sifter
- Spatula
- Skewer
- Chef's knife
- Parchment paper
Ingredients
- 140g/4½oz butter , softened
- 60g/2½oz caster sugar
- 1 egg , preferably free-range, beaten
- 1 tsp pure vanilla extract
- 100g/3½oz rice flour
- 75g/3oz tapioca flour
- 1 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 50ml/2fl oz milk
- 175g/6oz raspberry jam
- 250g/9oz raspberries
- 100g/3½oz butter , softened
- 150g/5oz caster sugar
- 2 eggs , preferably free-range, lightly beaten
- 225g/8oz desiccated coconut
- 60g/2½oz rice flour
- Swiss roll tin, 20x30cm/8x12in, lined with parchment paper
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