Arguably the most famous New Zealand cookie, this is the perfect combination of a chocolatey, crunchy, moreish cookie.
Beat the butter and sugar in a cake mixer on a high speed, stopping the mixer occasionally to scrape the mix off the sides of the bowl so it’s evenly mixed. You will know it’s ready when the mix is light in colour and fluffy. If you’re making this by hand, soften the butter in the microwave, then put it in a mixing bowl with the sugar and cream with a whisk. Sieve the flour and cocoa together and add to the bowl along with the cornflakes. Gently mix until the dough leaves the sides of the bowl and makes a big lump of soft cookie dough. If you’re not using a cake mixer, use your hands to fold in the dry ingredients.
Split the dough into nine equal balls and then shape into flattish cookies between your palms. Place on your prepared tray and
Place the chocolate, cream and butter in a heavy-bottomed pan and put over the lowest temperature possible. Keep stirring as everything melts together, then take off the heat as soon as you have a smooth ganache and keep stirring until it thickens. When the biscuits are completely cold, spoon a big dollop of the icing on top of each one. Make sure the ganache is cold and thick enough to spoon – otherwise it will slide straight off. Place a walnut half on top of each cookie, and leave to set.
Store in an airtight container or jar.
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