Preheat the oven to 170 degrees Centigrade. Line a cookie sheet with baking paper

Cream together the margarine and sugars until light and fluffy.

Whisk in the cornflour and milk.

Sift in the flour, cocoa, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips. Then very gently fold in the other additions (remember you can add whatever you like!)

Roll into golf ball sized rounds and slightly flatten. I like to press a pretzels piece into the top of each one.

Place spread apart onto the baking sheets and bake for 12 minutes in total (after 10 briefly remove from the oven and press a candy eye into the top of each one, return to the oven) until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.

These will last for a good few days in a sealed container.