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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 1 cup (2 sticks) butter, chopped, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup self-rising flour
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 2 cups corn flakes, lightly crushed
- 1/4 cup flaked coconut
- None None FOR THE CHOCOLATE ICING
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp butter, at room temperature
- None None Chopped Brazil nuts, to decorate
Method
- Preheat the oven to 350°F. Lightly grease 2 baking pans.
- Beat butter and granulated sugar in a large bowl with an electric mixer until pale and creamy. Beat in vanilla.
- Sift flours and cocoa together. Fold into butter mixture. Stir in corn flakes and coconut. Roll level tablespoons of mixture into balls. Place 2 inches apart on prepared pans. Flatten each lightly with a fork.
- Bake for 15-20 mins. Cool in pans 5 mins. Remove from pans; cool completely on a wire rack.
- For the chocolate icing, sift powdered sugar and cocoa into a small bowl. Stir in butter and 2 tbsp boiling water, until icing is smooth and of spreadable consistency. Spread over cooled cookies. Sprinkle with Brazil nuts.
