Kiwis are proud to call this chocolaty, crunchy classic their own.

30 mins
Prep Time


  • 200g butter, softened
  • ½ cup Chelsea white sugar
  • 1¼ cups Edmonds standard grade flour
  • ¼ cup cocoa
  • 2 cups cornflakes
  • 24 walnuts (optional)

    Chocolate Icing
  • 2 cups Chelsea icing sugar
  • 25g butter, softened
  • 2 Tbsp hot water
  • ¼ tsp vanilla essence
  • 2 Tbsp cocoa


  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.
  5. When cold, ice with chocolate icing and decorate with a walnut if wished.

Chocolate Icing:

  1. For the icing, sift icing sugar and cocoa. Add the butter.
  2. Add enough water to make the icing spreadable. Mix in the vanilla.

Add your review


Lovely. I used Edmonds Gluten free flour. Yummy


Definitely a recipe I’ll keep using!! I’ve even tried it with Dutch process cocoa.


I love this recipe, simple and quick when you fancy a bit of a cocoa hit


Excellent recipe! Great to do with kiddos! Works really well as a slice too- just lower the baking temp slightly


Definitely worth making

Cheryle Houia

I hardly ever bake anymore but came across this really simple recipe ( we live a few kilometres away from our grocery store) I had all the ingredients in my cupboard ....
just taken them out of the oven...a treat for our 8 yr grandchildren to take home


Grand daughters favourite biscuits, making them for over 50 years.
Favourite biscuit when back in N.Z.

Reany Rust

Make these often and do tiny ones for little kids.Sometimes with and sometimes without walnuts as littlies are sometimes fussy.


Absolutely love making these in Australia. Grew up with Mum making them at 9.30 on a Sunday night. So easy and so quick!!!


We always make ours with weetbix instead of cornflakes and they are *chefs kiss*