Servings: 20
Calories: 206kcal
Equipment
- Stand Mixer
- medium bowl
Ingredients
- 200 g butter room temperature
- 110 g sugar (1/2 cup)
- 185 g plain all purpose flour (1 1/4 cups)
- 25 g cocoa (1/4 cup)
- pinch of salt
- 70 g cornflakes (2 cups) unsweetened
Chocolate Icing:
- 160 g icing sugar (1 1/4 cups) pure
- 18 g cocoa (3 tbsp)
- 50 g butter room temperature
- 2 tbsp boiling water (2-3 tbsp)
- 20 walnut halves for topping
Instructions
- Preheat the oven to 180°C (350°F). Line 2 baking trays with baking paper.
- Place the softened butter and sugar into the bowl of a stand mixer and using the paddle attachment, cream the butter and sugar together on medium speed until pale and light - about 4-6 minutes. During this time, scrape down the sides of the bowl a couple of times. Sift the flour, cocoa and a pinch of salt directly into the creamed butter mix and beat again on low speed until just combined. Scrape down the sides during this process. Add the cornflakes to the mixture and using a large spoon, fold and mix the cornflakes in gently until they are evenly dispersed throughout. Do this gently so as not to break up the cornflakes too much.
- Take a tablespoon of the biscuit dough (mine weighed 30g each) and mould/shape gently into thick round and slightly flat mounds. These biscuits do not spread much at all during the bake. Place them onto the lined baking trays allowing space between them. My mix made 19 biscuits weighing 30g each.
- Bake the trays one at a time in the preheated oven for 10-15 minutes until cooked through and lightly golden.Cool on the baking tray for 10 minutes before transferring them to a wire rack to continue cooling.
- When cold, ice with chocolate icing. Take a heaped teaspoon of icing and spread thickly onto the biscuit using a palette knife or the back of the spoon, so that most of the biscuit is covered but there is still some biscuit visible around the edges. Place a walnut half on top. Allow the biscuits to sit for 20-30 minutes to allow the icing to set before transferring them to an airtight container.
- To store: place them in an airtight container and store at room temperature. They will keep for 3-5 days. They can also be frozen for longer storage.
Chocolate Icing:
- Place the icing sugar, cocoa and softened butter into a medium size mixing bowl and using a whisk, add a tablespoon of the boiling water and whisk together. Add up to 3 tablespoons to achieve a nice smooth spreadable consistency.
Notes
Tips and Tricks for Success:
The most important part of this recipe is to use softened butter (for both the biscuit and the icing). If your butter is too hard then neither will work properly. If you have forgotten to put your butter out to come to room temperature then a tip is to grate your butter as this will help speed up the process. When folding through the cornflakes, it is important to do this gently so as not to crush them. They will naturally break up a little but you want to have pieces of cornflakes in the biscuits as they give the signature crunch they are known for. As they are a dark biscuit, to tell if they are ready, I rely on the golden bits of cornflakes that are visible and also just press the biscuit gently in the middle to tell if it is cooked. Mine took 14 minutes and they were 30g mounds of dough.Nutrition
Calories: 206kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
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