- Sara Brough
Preheat the oven to 180°C.
Grease or line a baking tray with baking paper.
In a large bowl beat together butter and sugar until light and fluffy. Then beat in melted chocolate and vanilla essence.
Mix in the flour and the cornflakes until combined.
Place heaped teaspoonfuls onto the tray and lightly press with a fork.
Bake for 15-20 minutes.
While biscuits are cooling, make the icing by beating the butter until light and fluffy.
Gradually beat in icing sugar. Add vanilla essence and beat again.
Fold in melted chocolate until it’s mixed completely.
Ice the cooled biscuits and decorate with chopped Whittaker’s 62% Cocoa Marlborough Sea Salt and Caramel Brittle with Saffron 100g Block, or anything else of your choice (walnut halves are also a favourite).