Coconut Cookies

Ingredients
25g butter
75g caster sugar
1 egg
1 teaspoon vanilla easence
1 tablespoon white vinegar 75g desiccated coconut
250g self raising flour
25g extra coconut

How to make
Turn oven to 180c/350f/gas 4.
Grease a baking tray. Beat butter, sugar, egg and vanilla until smooth. Stir vinegar into bowl. Add coconut. Sift in flour and mix well. Roll heaped teaspoons of the mixture into balls. Roll each ball into the extra coconut. Place 5cm apart on the baking tray.

Bake for 15 minutes or till golden. Cool on a wire rack.

Place soft margarine in a mixing bowl add the sugar and beat with a wooden spoon until the mixture is light in colour and fluffy.

Stir in half of the sieved flour and the salt then beat thoroughly.

Add the egg and the rest of the flour stir gently until mixed then beat thoroughly again.

Drain the can of pineapples and arrange in the bottom of an 8in (Greased) cake tin. Cut the glace’ cherries in half and place in the centre of the rings.

Spoon the syrup over the pineapples and cherries.
Spread the cake mixture over the top and bake in the centre of oven for 40-45mins. 360o gas mark 4.

Turn out onto a warmed plate and serve with or without custard.