YUM! Man alive do I adore these scrumptious little babies. I actually made them for a friend who has recently added to her brood of one, which I think was a good thing especially for my derrière!
Why do I love
and use valhrona chocolate so much? Well firstly it tastes amazing. It is the most intense cocoa powder and the colour, as they call it mahogany red, when used in baking makes whatever it is looks even more intense, luxuriously and mouthwateringly good.
Also the company was founded in 1922 and has continued to be a leader in fair-trade cocoa sourcing beans from Venezuela and Dominican Republic. So you know it's good.
If you don't purchase this cocoa, don't worry. When making this recipe use 1/4 c cocoa and don't add any icing sugar.NOTE -
This is an adapted version from Edmonds. When choosing cornflakes the best ones to use are Kellogg's as they retain their crunch and don't go soft like other cornflakes.
These biscuits will come out and be super crispy for 12 hours. I tend to make mine once I put Tomi to sleep and ice and decorate them. Keep them covered with a tea towel then in the morning they will be perfectly lovely and chewy.
200 g butter
1/2 c caster sugar
11/2 tbsp valrhona cocoa
1 tbsp icing sugar
180 g plain flour
1 dstspn cornflour
2 c cornflakesChocolate Ganache
200 g 50 % dark chocolate
50 g milk chocolate
110 ml cream
1/2 tsp sea salt
Preheat oven to 180 degrees
Cream butter and sugar together till light and fluffy.
Sift in cocoa and icing sugar. Gently beat to combine.
Sift in flour and cornflour and stir to combine.
Add cornflakes and fold in. Don't stress if they crush and crack.
Line a baking tray with baking paper. Using a dessertspoon roll into even balls. You should make around 20.
Place in the oven and bake for 14 minutes.
Once cooked, they will still sound a little bubbly - thats good. Leave them to cool slightly on the tray for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache, combine all the ingredients in a bowl and place over a small amount of simmering water in a pot. Heat slowly and stir occasionally to combine. Set aside to cool before using. You want the consistency to be firm but pliable.
Using a teaspoon, generously dollop ganache on top of each biscuit then use a knife to spread around the top.
Place walnut in the middle and sprinkle with pistachios.
Nothing like a good strong cup of tea
I purchase my Valrhona cocoa from Moore Wilsons
- 1kg bag $55. This product is imported by Sabato