'Cherry Ripe' Cookies


I made these delicious little morsels with half the amount of glace cherries - the overwhelming response from the family was 'More cherries.....please'. This recipe is with the requested more cherries.  



300 g Bakers' Magic Gluten free flour

150 g Caster sugar

1 tsp Baking powder

75 g Shredded coconut

400 g Glace cherries (chopped)

250 g Dark choc bits

Optional 1/8 tsp Salt



175 g Melted butter

25 g Hot water

1 tsp Vanilla extract

1 Egg



In a bowl mix together the Bakers' Magic flour, sugar, baking powder and optional salt.

Stir in the chopped glace cherries & shredded coconut.  

Put the butter into another container if using a microwave or put it into a saucepan if melting the butter on a stove top. Melt the butter and add in the hot water. Do not let this wet mixture cool down.

Whisk the egg & vanilla into the melted butter.  

Pour the wet ingredients over the dry ingredients and stir with a spoon to combine. At first the mixture will be quite runny but will thicken on standing. It will also appear slightly greasy. 

Put the dough into the fridge for approximately 10 - 30 mins to cool down. Flattening the dough will allow the dough to cool faster. If the dough is too warm it will melt the chocolate bits when they are added. 

Turn the oven on to 170oC (fan forced). 

Line two baking trays with baking paper.

Bring the dough out of the fridge. If the dough is really hard knead it to make it more flexible. 

Mix in by hand the chocolate bits.

Take approximately 25 g of the dough, roll it into a ball and transfer it to one of the trays. (I have made 75 g cookies & baked them for ~25 mins). 

Repeat with the remaining dough. 

Transfer to the oven and bake for approximately 20 mins. The actual baking time will depend on your oven. Turn the trays halfway through baking if your oven has a hot spot.

Bring the trays out of the oven & allow to cool (somewhat) before biting into deliciousness. 

Hide the cookies in an air tight container. 


Simply enjoy!