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.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.



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.

Mix together Bakers' Magic Gluten free flour & cocoa in a bowl. Ensure you get rid of the lumps. 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.