A shot of freshly made espresso adds depth and kick to these chocolate biscuits, filled with crunchy cornflakes.
If you have a sweet tooth, like me, these will knock your socks off; they are so good. A high percentage of chocolate cuts through the sweet icing, adding to the delight. Plus, there’s the all-important espresso.
Makes 16
- Preheat the oven to 170C and line two trays with baking paper.
- Cream the butter, sugar and vanilla until light and creamy. Sift in the cocoa and flour. Add the cornflakes and chocolate, stirring well to combine.
- Take tablespoons of mixture and place them on the lined tray. Bake for 20 minutes. Remove and cool.
- To make the icing, melt the butter. Add the coffee and sift in the icing sugar, stirring well. If needed, add a little boiling water, a teaspoon at a time, to get the right consistency.
- Ice the cooled biscuit and sprinkle with a few chopped hazelnuts. Enjoy!
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