Once baked and cooled, these decadent chocolate cornflake biscuits are rolled in a coffee-flavoured chocolate ganache then walnuts. You can fill the centres with the ganache too, if you like.
This recipe is from our book Test Kitchen Baking, published in April 2023. It’s available where all good books are sold. RRP $39.99. We’ve shared another recipe from this fabulous book – our light and fluffy buttermilk scones.
Want more cornflake cookie recipes? Here’s our collection of delicious cornflake biscuit and slice recipes.
Ingredients
Mocha ganache (see Notes)
Method
1.Preheat oven to 180C. Line two large oven trays with baking paper.
2.Beat butter and sugar with an electric mixer for 4 minutes or until light and fluffy. Fold in combined sifted flour and cocoa, then chocolate and corn flakes until well combined. Roll heaped tablespoons of mixture into balls. Place on lined trays 4cm apart; press to flatten into 4cm rounds.
3.Bake biscuits for 18 minutes or until just firm to the touch, swapping trays halfway through cooking time. Cool completely on trays.
4.Meanwhile, make the mocha ganache: Place ingredients in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water); stir until melted and smooth. Remove bowl from saucepan.
5.Place walnuts on a plate. Roll the edge of each biscuit in ganache, then in the walnuts to coat; place on baking paper-lined oven trays. Spoon 2 teaspoons ganache into the centre of each biscuit (optional, see tip). Refrigerate for 20 minutes or until ganache sets.
TIP You can omit filling the centre with ganache if you prefer; make half the ganache.
STORE Biscuits will keep in an airtight container in the fridge for up to 2 weeks.
Note
