Instructions: Place the marganne in a bowl stir in the sugar and egg until smooth there is no need to beat hard.

Fold or stir in the flour half the chocolate chips and half the chopped nuts and the coconut.

Mix to an even texture then divide the mixture into 10 even balls.

Place the remaining nuts on a saucer. lightly roll the dough balls in the nuts then place the balls well spaced out on two large baking trays.

Dip a fork in water then pat out the dough into circles 100mm across. Sprinkle the biscuits with the remaining chocolate chips.

Place one tray on the god shelf on the top runners of the roasting oven and the second tray on the bottom runners. Set a cold roasting tin on the second runners above.

Bake for 15 to 20 minutes until pale golden tuming the tray round after 10 minutes for even colounng.

Set one tray on the bottom runners and one tray on the second runners of the bakingoven.

Bake for 15 to 20 minutes.

Then transfer the trays to the simmering oven for 15 minutes to complete cooking.

Children love these giantsized biscuits and they are fun for them to make. You can wrap them individually and pop them in your pocket for nibbling on long winter walks.

Makes 10

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.