1. Combine flour, powdered sugar and sifted cocoa.
2. Heat the golden syrup till boiling; take off the fire.
3. Add the butter and still until the butter has melted
4. Add the vanilla essence and the flour. Mix well.
5. Drop 2 tsp. of batter per cookie onto greased baking trays.
6. Be sure to place them far part as they spread a great deal. Make only 4 or 5 at a time as they have to be rolled immediately.
7. Bake at 180 deg C for 5-7 mins. Cool for 1 min.
8. Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon.
9. Let it cool, then carefully ease it off and cool completely on a wire rack.
10. Store in an air tight tin.

To serve: Whip 1 cup cream and pipe a little into each end of the rolled cookie. This should be done just before serving, or else the cookies will become soggy.