Choc Coconut Crunchies

My husband was looking around for a biscuit to have with his cup of tea. He wanted Afghans - I wanted to make something new. This recipe is a bit of a compromise.



250 g Butter

100 g Caster sugar

50 g Honey

230 g Bakers' Magic Gluten free flour

75 g Buckwheat flakes*

25 g Cocoa

100 g Toasted coconut chips


 Buckwheat flakes are available from Sunnybrook Health & Healing. They have an online store & ship products worldwide.

Cocoa - different brands of cocoa vary in their taste. If need be put in 30 g of cocoa.



Turn the oven on to 170 C.

Line two trays with baking paper. 

Crush the toasted coconut chips in a food processor.

Sift together Bakers' Magic Gluten free flour & cocoa in a bowl. Mix in the crushed coconut & buckwheat flakes.

Cream together the butter, honey & sugar.

Add the dry ingredients to the creamed mixture.

Mix until the dry ingredients have combined. 

Take a heaped teaspoon of the mixture (20 g) and roll it between your hands. Place the ball on the baking tray & slightly flatten the ball with the palm of your hand. 

Bake in the oven at 170 C for ~18 - 20 minutes. They should be crunchy when cool, if they aren't put them bake in the oven for a little longer. This recipe will make ~40.