- Cream butter and sugar together in a large bowl.
- Add milk and vanilla and beat further
- Fold in cherries, walnuts and flours. Knead gently by hand until the mixture is well combined.
- Divide the mixture into 3 fist-sized balls, and shape into fat sausages, about 4cm across.
- Lay out 3 strips of cling wrap about 30cm in length, and sprinkle the coconut at one end of each piece of wrap.
- Place the sausages of dough onto the coconut, and roll up.
- Place the wrapped sausages into the freezer, and freeze hard for at least an hour.
- Preheat the oven to 180 oC. Line a baking tray with baking paper.
- Carefully cut each sausage into 6mm slices and place the biscuits onto the baking paper. Allow a little space between each one.
- Bake for 12 minutes, until barely golden, and remove from the oven.
- Allow to cool completely before storing in an airtight container.
Makes about 50 to 60 biscuits.
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