200g butter, room temperature
½ cup sugar
1 ¼ cups flour
¼ cup cocoa
1 cup crushed Kumara crisps
1 cup crushed Weet-Bix
1 tbsp desiccated coconut
Preheat your oven to 180c.
Cream the butter and sugar until light in texture and very creamy.
Sift in the flour and cocoa. Gently fold in the Kumara crisps an d Weet-Bix.
Take golf ball size amounts of mixture and gently press togethe r. Place onto
tray and flatten slightly.
Place into the oven and bake for 13-15 minutes. Remove to cool, then spread
over the chocolate icing and sprinkle with coconut.
Recipe by Brett McGregor