When too much chocolate is never enough, combine a few simple ingredients to make this moreish lunchbox snack.
225g butter, softened
125g brown sugar
1 tbsp honey
280g plain flour
3 tbsp cocoa powder
2 tsp baking powder
60g desiccated coconut
1 tsp vanilla extract
2 tbsp icing sugar
Preheat oven to 170C.
Line two baking sheets with paper.
Cream the butter and sugar until light and fluffy. Add honey and egg and combine well.
Sift in the flour, cocoa and baking powder, then add the coconut and vanilla. Mix thoroughly.
Add the cornflakes and mix lightly - try not to break up the cornflakes.
Place heaped tablespoons of the mixture on the baking sheets, leaving room for spreading.
Bake for 8-10 minutes, until golden. Slide the biscuits on to a wire rack.
Dust with icing sugar before serving.