1. Preheat oven to 180 degrees / gas mark 4
2. Line a baking sheet with greaseproof paper – you may well need more than one tray
3. Cream together 105g of butter/margarine with 75g of caster sugar
4. Add half a beaten egg and 1 teaspoon of vanilla extract to the butter and sugar mixture
5. Then add 150g of self-raising flour
6. Once the mixture is combined well, roll it into smallish balls (1 batch should make about 20-25 biscuits)
7. Roll each ball in desiccated coconut (or, if you prefer, oats) and then place onto the baking sheet, flattening slightly (leave a good few cm between each biscuit as they will get bigger as they bake ). If the mixture sticks to your hands, make them damp!
8. Pop a piece of glace cherry on the top of each biscuit
9. Bake for about 12 minutes, or a little longer if you like a bit more crunch! A normal sized, big baking sheet will probably fit about 12 biscuits, so you may need to cook in batches. If you do this, just let the tray cool a little after each batch and replace the greaseproof paper.
10. Enjoy!