makes
20
prep
25 minutes
cook
15 minutes
difficulty
Easy
makes
20
serves
preparation
25
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 150 g unsalted butter, chopped
- 110 g (½ cup) caster sugar
- 185 g (1¼ cups) plain flour
- 25 g (¼ cup) cocoa powder
- 60 g (1½ cups) cornflakes
- chopped toasted walnuts, to decorate
Chocolate icing
- 160 g (1 cup) icing sugar mixture
- 2 tbsp cocoa powder
Instructions
Preheat oven to 180°C. Using an electric mixer, beat butter, sugar and ¼ tsp salt until pale and fluffy. Add flour, cocoa powder and cornflakes, and stir to combine.
Roll tablespoonfuls of mixture into balls, flatten slightly and place on 2 greased and lined oven trays, 2 cm apart. Bake, swapping trays halfway, for 15 minutes or until just firm.
Set aside to cool.
To make icing, whisk icing sugar and cocoa powder with 2 tbsp water until combined and
a thick paste consistency. Add more water, 1 tsp at a time, if necessary. Immediately spread over cooled biscuits and top each with a little of the chopped walnuts, to decorate.
As seen in Feast Magazine, Issue 17, pg64.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
