I made these a while ago, but it doesn't look like they ever got written up. I remember encountering a few issues which meant they didn't come out quite as intended, but they were still fine. And they were fun to make. I'd love to try them with cornflakes next time!

Chocolate Crackles

From Edmonds Cookery Book

Ingredients

• 250g vegetable shortening
• 1 c. icing sugar
• 1/4 c. cocoa powder
• 4 c. crispy rice cereal or cornflakes
• 1 c. fine desiccated coconut¹

Directions

1. Melt the shortening over medium-low heat.
2. Sift in the icing sugar and cocoa powder and mix well.
3. Stir in the rice cereal and coconut until thoroughly combined.
4. Spoon into paper cupcake cases and chill for 30 minutes.

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¹ The recipe doesn't specify whether the coconut should be sweetened or unsweetened. Having now tried it with unsweetened coconut, I feel fairly confident in saying that it's meant to be sweetened coconut. That said, they were still perfectly edible with the unsweetened variety, just not as sweet as I'd normally expect a dessert to be. ^Back