The origin of the biscuit may be debated but Kiwis are proud to call this chocolaty, crunchy classic their own.

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Photo credit: Edmonds Best of Baking
Ratings (12)
Prep Time: 30 mins Servings: Makes 24
  • 200g butter, softened

    ½ cup sugar

    1¼ cups Edmonds standard flour

    ¼ cup cocoa

    2 cups cornflakes

    Chocolate Icing

    24 walnuts (optional)

  • 1. Preheat oven to 180ºC. Grease or line a baking tray with baking paper.

  • 2. Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes.

  • 3. Spoon mounds of mixture onto the tray, gently pressing together.

  • 4. Bake for 15 minutes or until set. When cold ice with chocolate icing and decorate with a walnut if wished.


Ginny Leggett
Ginny Leggett
Lower Hutt
Ayla McIntyre
Ayla McIntyre

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