Directions

To Make the Biscuit Base

1Preheat oven to 160C fan-forced or 180C conventional oven and then line your trays with baking paper & set aside.

2In a medium bowl use a Stand or Hand Mixer to cream the Nuttelex, sugars & vanilla. Once light & fluffy add the sifted cocoa and sifted flour and fold it through with a spatula. Next fold in the cornflakes.

3Use spoon to scoop out mixture and roll into 25 gram sized balls. Place on try and flatten slightly with the back of the spoon. Repeat leaving a gap between the biscuits to allow for spreading during baking process.

4Bake for 15 minutes turning the tray back-to-front at the 7.5 minute mark- to ensure even baking.

5Remove biscuits from oven, place on a baking rack to cool completely before icing.

To Make the Chocolate top Icing

1In a small bowl combine all ingredients (excluding walnuts) and mix to form a smooth paste.

2Smear each biscuit with a teaspoon of icing.

3Top with a piece of walnut.