Cornflake cookies

with a nut on top

Makes 10 large

For the cookies,

Butter, 200g

Sugar, 1/2 cup

Flour, 1 1/4 cups

Cocoa, 1/4 cup

Vanilla, 1 tsp

Cornflakes, 2 cups

For the icing,

Icing sugar, 1 1/4 cups

Cocoa, 1 1/2 tbsp

Vanilla, 1 tsp

Butter, 2 tsp

Boiling water, 2 tbsp

Pecans or hazelnuts, 10

Heat the oven to 180°C or 160°C with a fan and line a baking tray with baking paper.

In a bowl, cream the butter and sugar until pale and creamy. Sift the flour and cocoa over the bowl, then add the vanilla and fold through with a spoon. Add the cornflakes and mix to combine.

Roll tablespoons of mixture into balls, then put them on the baking tray. Lightly flatten them with your hand and leave a few centimetres between the cookies because they’ll spread out a bit while baking.

Bake for 15 minutes; they’ll still be a little soft to touch when they come out of the oven but will harden as they cool.

While they are baking, make the icing. Sift the icing sugar and cocoa into a bowl. Add the vanilla, butter, pinch of salt, and boiling water and mix together with a spoon until smooth.

When the cookies have cooled, put a spoonful of icing on each one and top with your choice of nut.

They will only keep for a few days in a sealed container.