180g butter, at room temperature
½ cup brown sugar
1 tsp vanilla extract
1 cup plain flour
¼ cup cocoa
1½ cups cornflakes, lightly crushed
200g dark chocolate, broken into pieces
25 walnut halves, to decorate
1 Preheat oven to 180C. Line a large baking tray with baking paper. Using an electric beater, beat butter and sugar until light and creamy. Add egg and vanilla, beating well. Transfer mixture to a large bowl.
2 Sift flour and cocoa into butter mixture and gently stir until well combined. Add cornflakes and stir until combined.
3 Roll tsp quantities of mixture to form biscuits and put on prepared baking tray, allowing room for spreading. Bake for 20 minutes or until lightly browned. Allow biscuits to cool on tray.
4 Put chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Dip top of each biscuit into melted chocolate and top with half a walnut. Put on a wire rack and allow chocolate to set.
Note: biscuits can be stored in an airtight container in a cool place for up to 1 week or frozen in an airtight container for up to 2 months.