A classic crunch and a good little lunchbox filler that will please most!

125g butter

1/3 c granulated sugar (I used coconut)

1 tsp vanilla extract

1 egg

1/2 c self-raising flour (if you don't have self-raising use 1 c flour and 1 tsp baking powder)

1/2 c plain flour

2 tbsp cocoa powder

1 1/2 c cornflakes. lightly crushed

1/4 c desiccated coconut

Icing:

125g dark chocolate

1 tbsp butter or vegetable shortening

sprinkles to decorate or walnut halves

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

Cream butter and sugar until light and creamy. Beat in egg and vanilla. Sift in flours and cocoa powder and fold into butter mixture. Stir in cornflakes and coconut. 

Roll tablespoons of dough into balls and place onto your baking sheets about 2 cm apart. Flatten slightly if you wish.

Bake for 15 min until cookies are firm to the touch. Transfer to a wire rack to cool completely.

Make icing by melting chocolate and butter in a bowl in the microwave or over a double boiler. Spread over the cookies and decorate as desired.