Chocolate cornflake biscuits

[Gluten free - wheat free recipe]

Cups are metric cups; 1 cup = 250 ml

60 g (2 cups) cornflakes
220 g butter
80 g (1/2 cup) caster sugar (or white sugar ground in a food processor)
1 tsp vanilla essence
1 cup self-raising flour
1/2 cup plain flour
3 tbsp cocoa
2 tbsp desiccated coconut

Wheat-free use:
100 g rice flour
60 g cornflour
20 g potato flour
10 g rice bran or nuka in Japanese
10 g almonds, finely ground (optional)
1 tsp baking powder

(instead of self-raising & plain flour)

Icing

2 heaped tsp butter
1 cup icing sugar
1 1/2 level tbsp cocoa
few drops vanilla extract
1 tbsp boiling water


Using a rolling pin or other blunt instrument, lightly crush the cornflakes in a plastic bag.

Cream butter, sugar and vanilla together until light. Sift the flours and cocoa together and add the lightly crushed cornflakes and coconut. Add to the butter/sugar mixture and mix thoroughly. Form into walnut-sized balls, place slightly flattened on baking trays lined with non-stick baking paper. It may be a little crumbly but it holds when baked.

Bake in 180°C oven for about 12-15 minutes. Remove from trays and leave to cool on a wire rack. Ice when cool.

To make the icing, first melt the butter. Sift the icing sugar together with the cocoa. Add the melted butter, a few drops vanilla and then the boiling water. Beat well. Use while still warm. (This icing will thicken as it cools. If you prefer a thick dollop of icing, allow to cool more before using.)

http://www.theage.com.au/articles/2003/06/03/1054406179626.html
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