These mouth-watering cookies will become a staple in any household. Chocolaty and soft with a little bit of crunch and smooth rich icing, topped with a walnut these biscuits make for a sensory sensation that won’t last long in the tin. Easy to make and simply delicious.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
200g Westgold Butter, softened
½ cup Caster or Organic Sugar
1 teaspoon Vanilla Essence
1 ¼ cups Plain Flour
¼ cup Cocoa
1 ½ cups Cornflakes, lightly crushed
1 tablespoon Westgold butter, softened
1 ½ cups Icing Sugar, sifted
2 tablespoons Cocoa, sifted
2 tablespoons Boiling Water
Preheat your oven to 180°c and line a baking tray with baking paper. In a large bowl beat the butter, sugar and vanilla until light and fluffy. Sift in the flour and cocoa, and stir thoroughly with the butter mixture until combined before stirring in the cornflakes. Place heaped teaspoonfuls onto the baking tray (squeeze the mixture together gently if necessary), then press lightly with a fork. Bake for 15-20 minutes. Cool on a wire rack before icing.
Make the chocolate icing by beating the butter, icing sugar and cocoa together. Add enough boiling water so the icing is just spreadable. Spread over cooled biscuits and decorate each with a walnut half.