Exotic Raspberry and Coconut Biscuits

These rich little slices take a bit of time to make but the end result is worth every second.


For the base

140g/4oz butter, softened
60g/2oz caster sugar
1 egg, preferably free-range, beaten
1 tsp pure vanilla extract
100g/3oz rice flour
75g/3oz tapioca flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
50ml/2fl oz milk

For the filling

175g/6oz raspberry jam
250g/9oz raspberries

For the topping

100g/3oz butter, softened
150g/5oz caster sugar
2 eggs, preferably free-range, lightly beaten
225g/8oz desiccated coconut
60g/2oz rice flour

Swiss roll tin, 20x30cm/8x12in, lined with parchment paper

Cream the butter and caster sugar until light and fluffy. Gradually add the egg, a little at a time, beating well to avoid the mixture splitting. Add the vanilla extract.

Sift all the dry ingredients for the base together and gently stir into the creamed butter mixture.

Mix well and add a little milk to moisten. Spread into the prepared swiss roll tin, smoothing it right out to the edges.

Gently spread jam over the mixture and sprinkle on the raspberries. It may be necessary to gently press down the raspberries into the cake mixture.

To make the topping, cream the butter and sugar and add the egg exactly as before. Mix together the rice flour and coconut and fold into the wet mixture. Spread evenly over the raspberries and then bake at 180C/350F/Gas 4 for 35-40 minutes.

Leave to cool in the tin and then cut into 24 biscuits.

Recommended Reading

Comments are closed.