Fill the TINS

Chocolate roughs

MAKES 16 PREP + COOK TIME 30 MINS

These crunchy cornflake biscuits are iconic Kiwi treats. Be generous with the icing – it’s the best bit.

200g butter, softened
100g brown sugar
185g (1 ¼ cups) plain flour
25g (¼ cup) Dutch-processed cocoa
60g cornflakes
2 tbsp roasted hazelnuts, halved

CHOCOLATE ICING

240g (1 ½ cups) icing sugar, sifted
1 ½ tbsp Dutch-processed cocoa
20g butter, melted

1 Preheat oven to 180°C. Line 2 oven trays with baking paper.

2 Beat together butter and sugar until light and fluffy. Sieve flour and cocoa over butter mixture, then beat to combine. Add cornflakes, stirring to combine. Place heaped tablespoonfuls of dough on prepared trays, pressing lightly to flatten. Bake for 10-12 minutes, swapping trays halfway, until edges are firm. Cool completely on trays.

3 For the icing, combine icing sugar and cocoa in a bowl. Add butter and 1