January 23, 2020
Categories: Desserts, Cookies, Dropped, Snacks, Nuts/Seeds, Walnut, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Baby Shower, Birthday, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Weeknight Meals, Electric Mixer, Oven Bake, Vegetarian, Flour, Chocolate more
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (33.2 g)
- Calories 157.9
- Total Fat - 8.8 g
- Saturated Fat - 5.4 g
- Cholesterol - 17.9 mg
- Sodium - 59.8 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 0.8 g
- Sugars - 15 g
- Protein - 1 g
- Calcium - 4.5 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 180C/160C fan-forced and grease 2 large baking trays and line with baking paper.
Using an electric mixer, beat butter and sugar together until light and fluffy and then add cocoa and flour and beat on low speed until combined and then stir in cornflakes.
Roll level tablespoons of mixture into balls and flatten slightly and place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking and then let cool completely on trays.
Make Chocolate icing: Sift the icing sugar and cocoa into a bowl and gradually stir in enough hot water until the mixture is smooth and combined.
Spoon icing onto the tops of the biscuits, spreading slightly (see note) and decorate with walnuts and set aside for 1 hour to set. Serve.
NOTES - If icing is lifting off biscuits when spreading, run spoon or spatula under hot water to heat. Dry and continue icing, heating when necessary.
Something amazing happens when you cook the cornflakes in the dough - they add a nutty crispness to the buttery biscuit/cookie.
Tips & Variations
No special items needed.