Coconut and Cherry Fingers

Coconut and cherry fingers are an easy baked biscuit for diabetics. It does contain a small amount of sugar.

Makes 16 fingers. Store in an airtight container where they last for 2 days. Can be frozen.

Equipment (Baking):

• • 11 x 7 inch (28 x 18 cm) baking tin
  • knives
  • saucepans
  • small bowls
  • large bowls
  • wire rack
  • wooden spoons/ spatulas

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Ingredients:

• 8oz. plain flour
• 2 tsp baking powder
• 4oz soft butter or margarine
• 1oz caster sugar
• 2oz dessicated coconut
• 4oz glace cherries, chopped
• 1 egg, beaten
• 2 tbsp lemon juice from freshly squeezed lemons – about 2 will do.
• 7 fl. oz. semi-skimmed milk. You can use skimmed milk to keep the fat content down but slightly more fat helps with palatability.

Preparation:

1. Sift the baking powder and flour together in a large bowl.
2. Rub in the butter or margarine until the mixture looks like breadcrumbs.
3. Add the coconut, sugar and cherries and fold into the mix.
4. Stir in the beaten egg and lemon juice with the milk and keep mixing until a paste is formed with a soft dropping consistency.
5. Spoon into a lightly greased and base-lined 28 x 18cm (11 x 7 inch) shallow tin.
6. Bake in a preheated oven at 160ºC/325ºF/Gas Mark 3 and cook for 40 to 45 minutes or until it looks golden brown. Check the texture to see if they are firm but be careful not to burn fingers.
7. Turn out onto a wire baking rack.
8. Allow to cool and then cut into fingers.