Galletas con cornflake


Ingredients

  • 200 grams Butter - softened or melted
  • 1/2 Cup White Sugar, 105 grams
  • 1 1/4 Cups Plain White Flour, 163 grams
  • 1/4 Cup Cocoa, 22 grams
  • 1 teaspoon Vanilla, 5 mls
  • 2 Cups Cornflakes - 60g (or you can use two weetbix)

ICING

  • 1 1/2 Cups Icing Sugar, 200 grams
  • 1 heaped Tablespoon Cocoa, 6 grams
  • 1 teaspoon vanilla, 5mls
  • 1 teaspoon melted butter, 5mls
  • 1-2 TBSP Water 15-30 mls
  • 18 Walnut Halves

Instructions

  • Preheat oven to 180C (350F) Bake
  • Prepare an oven tray by greasing - or as I do lightly spraying with cooking spray and covering in baking paper
  • Cream Butter & Sugar for 4-5 minutes until creamy
  • Add flour, cocoa & vanilla and mix well
  • Add cornflakes and lightly combine.
  • Take tablespoon sized amounts and roll into balls spread evenly on the tray
  • Lightly flatten with your fingers.
  • Bake for 12 minutes - they will be soft when they come out of the oven
  • Allow to stand for 5 minutes before transferring to a wire rack to cool completely
  • To prepare your icing - in a medium bowl combine icing sugar, cocoa, vanilla & melted butter and mix
  • Slowly add the water a little at a time until the desired consistency is reached. If you accidentally add too much water just add a little icing sugar.
  • Ice the biscuits and finish with a walnut half.
  • Store in an airtight container for 3-4 days.
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    Cristian Cortez H
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