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Oaty Coconut Biscuits

170g quick cooking oats
85g dessicated coconut
225g butter or margarine at room temperature
115g caster sugar + 2 tbsp
55g dark brown sugar
2 eggs
4 tbsp milk
1 1/2 tsp vanilla essence
115g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cground cinnamon

1. Preheat a 400 F/200 C/Gas 6 oven. Lightly grease 2 baking sheets.

2. Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.

3. With an electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, 1 at a time, then the milk and vanilla. Sift over the dry ingredients and fold in. Stir in the oats and coconut.

4. Drop spoonfuls of hte mixture 1-2 in(2.5 - 5 cm) apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden, 8-10 minutes. Transfer to a rack to cool.