The etymology of these classic New Zealand cookies may be considered controversial in these modern times, so much so that Griffins renamed them 'roughs' in their packaging. Either way, they're still a yummy chocolate biscuit with added crunch from cornflakes. I added cocoa rice puffs too. I made a double batch for World Kindness Day to give to our daughter's teachers and classmates. In lieu of the traditional chocolate icing and walnut topping I opted for chocolate ganache and a single silver cachous. You can get fruity with these by adding cranberries or raisins; I decided to add coconut.

1 1/4 c flour (I used a mix of white and wholemeal spelt)

3 tbsp cocoa

1 c cornflakes

1/2 c coconut (desiccated or thread)

1/3 c cranberries, optional

200 g butter at room temperature

1/3 c granulated sugar (I used coconut sugar)

Chocolate ganache:

1 c coconut cream

200g dark chocolate (I used 72% Whittaker's)

Preheat oven to 180C. Line 2 baking sheets with baking paper.

Mix flour, cocoa, cornflakes and coconut (and fruit) in a bowl. In another large bowl cream the butter and sugar until light and fluffy, using a stand mixer, hand held mixer or by hand. Gradually add the flour mixture, folding in with a spatula or metal spoon until fully combined.

Using damp hands, roll dough into balls and place onto your baking sheets. Depending on how big you want your bikkies they can be walnut size or golf ball size. Flatten each ball slightly with a fork. Bake for 12-15 min, until they feel firm when pressed in the centre.

Remove from the oven and let cool on the trays for about 10 minutes before transferring to a wire rack.

To make the ganache, break up the chocolate in a bowl. Heat the coconut cream in a small saucepan over low heat until just bubbling. Pour over the chocolate and mix until completely melted and smooth. Place in the fridge to firm up. Spoon into a piping bag fitted with a star nozzle and ice onto cooled cookies. Decorate with walnuts, sprinkles, praline, cachous, toasted coconut or whatever you fancy!