PREPARE FOR BAKING:
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Set aside.

In medium bowl, whisk together wholemeal flour, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using) until well combined. Set dry ingredients aside.

MAKE THE DOUGH:
In large bowl or stand mixer fitted with paddle attachment, beat softened butter with packed light brown sugar and granulated sugar on medium speed until light, fluffy, and pale in color, about 3 minutes. Scrape down bowl sides as needed.

Add room temperature egg and vanilla extract. Beat on medium speed until well combined and smooth, about 1 minute. Scrape down bowl again.

Add dry ingredient mixture to butter mixture. Mix on low speed until just combined - don't overmix or biscuits will be tough. Mixture should be uniform with no flour streaks visible.

Add old-fashioned rolled oats, roughly chopped dried cherries, white chocolate chips, and sweetened shredded coconut. Fold in with spatula or mix on lowest speed until evenly distributed throughout dough. Prue noted very oaty - generous amount of oats creates hearty texture that makes biscuits feel wholesome and satisfying.

SHAPE AND BAKE:
Using cookie scoop or spoon, portion dough into balls about 2 tablespoons each (approximately 40g for uniformity). Roll each portion between palms into neat, smooth ball. Paul praised they look very neat - uniform shaping creates professional bakery-quality appearance.

Place dough balls on prepared baking sheets, spacing 2 inches apart to allow for spreading during baking. You'll likely need to bake in two batches.

Gently flatten each ball slightly with palm of hand or bottom of drinking glass to about 1/2-inch thickness. Don't flatten too much or biscuits will spread too thin.

Sprinkle top of each biscuit with small pinch of additional rolled oats for rustic appearance and added texture.

Bake 12-15 minutes until edges are golden brown and centers are just set but still look slightly soft. Paul noted they break well - proper baking time creates crisp edges while keeping centers slightly chewy rather than hard throughout. Biscuits should not look wet but shouldn't be dark brown.

Let biscuits cool on baking sheet 5 minutes to set structure, then carefully transfer to wire rack to cool completely. Biscuits will firm up significantly as they cool. Don't skip cooling time on sheet or they may break.

IMELDA'S IRISH FARMERS' BISCUIT TRADITION:
Traditional Irish farmers' biscuits were hearty, oat-based biscuits designed to provide sustained energy for long working days. Imelda elevated this humble rustic classic with her own twist - dried cherries for tartness, white chocolate for sweetness, and coconut for texture and flavor complexity while maintaining the satisfying, wholesome character.

CHEF'S NOTES:
Paul Hollywood's praise preserved: That's a delicious biscuit - combination of cherries, white chocolate, coconut, and oats creates complex, satisfying flavor that goes beyond simple cookie.

Neat appearance matters: Paul noted they look very neat - uniform sizing and shaping creates bakery-quality presentation that shows attention to detail and skill.

Perfect texture achieved: They break well indicates proper balance of crisp and tender - not too hard, not too soft. Edges should be crisp while centers remain slightly chewy.

Prue Leith's observation honored: Very oaty, feels healthy - wholemeal flour and generous oats create hearty, wholesome biscuit without being heavy or virtuous-tasting. The indulgent additions of white chocolate and coconut balance the healthy base.

Week 1 confidence: This successful Signature bake in Episode 1 showed Imelda's baking confidence and skill from the very start of competition.

TEXTURE TIPS:
For chewier biscuits: Slightly underbake (11-12 minutes) and remove when centers still look soft and pale. They'll finish cooking on hot baking sheet.

For crispier biscuits: Bake full 15 minutes until golden brown throughout with no pale centers.

For uniform texture and appearance: Use cookie scoop for consistent sizing - this ensures even baking with all biscuits finishing at same time.

INGREDIENT NOTES:
Wholemeal flour is British term for whole wheat flour. It provides nutty flavor and hearty texture that makes these biscuits feel substantial.

Use old-fashioned rolled oats, not quick oats or instant oats. Traditional rolled oats provide best texture and rustic appearance.

Look for soft, plump dried cherries. If cherries are too dry and hard, soak in warm water 10 minutes, drain thoroughly, and pat completely dry before using.

VARIATIONS:
Substitute dried cranberries, raisins, or chopped dried apricots for cherries for different fruit flavors.

Use dark chocolate chips or milk chocolate chips instead of white chocolate for deeper chocolate flavor.

Add 1/4 cup chopped pecans or walnuts for extra crunch and nutty flavor.

Use all whole wheat flour for more robust, whole grain flavor and even heartier texture.

MAKE-AHEAD AND STORAGE:
Dough can be made ahead, shaped into balls, placed on baking sheet, covered, and refrigerated up to 3 days. Bake directly from refrigerator, adding 1-2 minutes to baking time.

Shaped dough balls can be frozen on baking sheet until solid, then transferred to freezer bag and frozen for 3 months. Bake from frozen, adding 2-3 minutes to baking time.

Baked biscuits store in airtight container at room temperature for 5 days. They stay fresh and maintain texture well.

Freeze baked biscuits in airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.