Spiced Coconut Cookies

100 g/4 oz polyunsaturated margarine
100 g/4 oz light Muscovado sugar
1 egg
100 g/4 oz self-raising wholemeal flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mixed spice
50 g/2 oz desiccated coconut

Cream the margarine with the sugar and egg in a bowl until light and fluffy. Fold in the flour, salt, cinnamon, ground mixed spice and coconut, blending well.

Place heaped teaspoonfuls of the mixture on to 2 greased baking trays, spacing them about 5 cm/ 2 inches apart.

Bake in a preheated moderate oven (180 °C/ 350 °F, Gas Mark 4) until crisp and golden, about 20 to 25 minutes. Allow to cool on a wire rack. MAKES 24