These egg-free cookies are delicious and easy to make. I have topped them with sugared almonds found in nearly every shop over the next month leading to carnival.

Ingredients:

• 170g butter
• 95g soft brown sugar
• 180g flour
• 3 1/2 tablespoons dark unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 60g cornflakes

For the chocolate icing:

• 1 cup confectioners sugar
• 3 tablespoons sifted dark cocoa powder
• 3 tablespoons water

Instructions: 

1. Preheat oven to 160C.
2. Cream the butter and sugar.
3. Add all the dry ingredients and mix.
4. Knead into a dough. Shape into small rounds.
5. Place on a tray lined with baking paper.
6. Bake for 10 minutes.
7. Allow to cool completely.

For the chocolate icing:

1. Mix together all the ingredients; make sure you add the water rather gradually and mix together until it forms a smooth paste.
2. Dip each cookie into the chocolate icing.
3. Top with two colored sugared almonds before the chocolate icing solidifies.
4. Leave uncovered to dry for a couple of hours.

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