Cornflakes are gently folded into a cocoa and butter dough, baked in small mounds, then topped with melted chocolate and a walnut half. These New Zealand cookies are a familiar treat for parties and afternoon tea.
Beat the butter and powdered sugar until soft and smooth. Add the flour and cocoa and mix, then gently fold in the cornflakes last.
Scoop portions of dough with a tablespoon and arrange them in mounds on a baking sheet, leaving space between them.
Bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges begin to firm up. Let cool on the baking sheet for 10 minutes.
Melt the chopped dark chocolate in a double boiler. While still warm, spoon it over each cookie, place a walnut half in the center, and let the chocolate set.
Fold the cornflakes into the dough last, using only a few strokes; overmixing crushes them and makes the cookies lose their crunch. Spread the chocolate topping while it is still warm so it flows smoothly. Allergens: Contains gluten (from flour), milk, and tree nuts (walnuts).
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