175g softened butter
75g sugar (1/3 cup)
175g Gluten Free Cake and Biscuit Mix
25g cocoa (4 level Tbsp)
50g (1 ½ cups) cornflakes, crushed
Cream softened butter and sugar
Mix in all other ingredients (use your hands). Leave the mixture to stand for a few moments for the flaxseed fibre to take up moisture and thicken the mix.
Roll onto balls and flatten slightly between your palms.
Place on trays and bake at 185º for 15 – 20 minutes.
Remove to racks to cool. Handle with care – they are fragile while warm, but firm up on cooling.
When cold, ice with chocolate icing. Melted chocolate buttons are particularly nice and thoroughly decadent, but any kind of chocolate icing is fine.