Recipe and images by Fiona Hugues
We have a thing in my household at those pre at-home movie nights or post sports event times when ineveitably one of us will say in a slightly puzzled tone, “I feel like something else.” At that point it is an open floor to pipe up with sweet little (or big) suggestions for a delicious treat, a sweet something to settle in with. These biscuits are those – rich, chewy and delicate with all, I mean all, the chocolate and a bit of roasted nut to be virtuous. The added sprinkle of sea salt perks up the chocolate flavours, so do not be scared, shower that sh*t on for added enhancment.
They are a softer chewy biscuit, so keep them in an airtight container for a couple of days.
Makes 15 or so large biscuits
230g dark cooking chocolate
80g butter, softened
150g brown sugar
70g caster sugar
2 size 7 eggs
100g plain flour
50g cornflakes, finely ground
20g cocoa powder
1 tsp baking soda
250g chopped milk chocolate
50g toasted flaked almonds
sea salt flakes for sprinkling
Melt the dark chocolate then set aside to cool.
In a bowl or bowl of a stand mixer, cream butter and sugars until pale and smooth. Beat in the eggs one at a time. Add the melted chocolate and mix unitl combined.
Put the cornflakes in a food processor and blitz until a fine crumb forms. In a separate bowl, sift together the dry ingredients and stir through the ground cornflakes and almonds. Add to the stand mixer and slowly mix to combine. Once well combined, stir in the milk chocolate with a spoon.
Heat the oven to 180°C regular bake and line an oven tray with baking paper.
Spoon 6–8 heaped dessert spoon sized balls onto your tray, allowing room for them to spread. Sprinkle with flaked seasalt and bake for 8–10 minutes. Leave on the tray to cool and harden slightly before moving to a wire rack. Repeat with remaining dough.
When cooled, transfer to an airtight container.
