These heavenly chocolate cornflake biscuits bring with them a creaminess and crumble that go incredibly well with a cup of coffee or tea. While we went without, you may choose to sprinkle a handful of your preferred nuts before popping them into the oven for a good bake and a toasted, nutty crunch.
- 180 g butter, softened
- ⅓ cup caster sugar
- 1½ cup plain flour
- 1 tbsp cocoa powder
- 1 cup cornflakes, crushed lightly
- ¼ cup desiccated coconut, toasted
- ¾ cup icing sugar
- 1 tbsps cocoa powder
- 1 tsp soft butter
- 2 tbsps water
Preheat oven to 180 C (160 C fan-forced). Grease oven trays; line with baking paper.
In a small bowl, beat butter and sugar with electric mixer until light and fluffy. Stir in sifted flour and cocoa, then cornflakes and coconut in 2 batches.
Place 3 level-teaspoon portions of mixture about 3 cm apart on oven trays.
Bake about 12 mins or until biscuits are firm and browned lightly. Stand biscuits 5 mins before lifting onto a wire rack to cool.
Make chocolate icing. Spread warm chocolate icing quickly over biscuits.
In small heatproof bowl, combine sifted icing sugar and cocoa. Stir in butter and enough water to make a stiff paste. Stir over small saucepan of simmering water until spreadable.
Store in an airtight container for up to a week.