These biscuits have been children’s party essentials through the decades. Make them with puffed rice cereal or cornflakes.
250g vegetable shortening
1 cup icing sugar
¼ cup cocoa
4 cups puffed rice breakfast cereal or cornflakes
1 cup fine desiccated coconut
1. Melt the vegetable shortening in a saucepan.
2. Sift together the icing sugar and cocoa and add to the pan. Mix well, then tip in the rice bubbles or cornflakes and coconut.
3. Stir everything together, then put spoonfuls into paper cupcake cases. Set in the fridge for 30 minutes.