Chocolate Crunchies

These are a great biscuit to make in a large batch and freeze smaller portions.  They are made in a large saucepan using basic pantry staples and can be iced but I prefer them plain.

Front to Back: Sponge Cake, Chocolate Crunchies, Bird Seed Bars,
Moorish  Meatloaf  (See Recipes Tab for other recipes)

250 gm Butter
1 1/3 Cups Sugar
6 Tbs Cocoa
2 Tsp Vanilla Ess
2 Eggs
2 Cups Self Raising Flour
3 Cups of Crushed Wheatbix

Pre heat oven to 170 degrees c.
In a large sauce pan melt the butter until it is just melted then remove from the heat.  Add the sugar,cocoa, vanilla and egg.  Mix well with a fork then add the flour and wheat-bix and mix till all of the flour is combined.
Wet your hands and roll the mix in to balls the size of truffles.  Place on baking tray and press slightly to flatten.
Bake for 10 - 12 minutes till evenly cooked but not dark around the edges.
Once cooked place on a cooling rack to cool.