A cute crunchy cookie with chocolate icing and dotted with walnuts
Call it by any name, the fact remains this cookie is super easy to make and impressive to look at!
The cookie etymology is a bit confusing, as these cookies have their origin in New Zealand. The recipe calls for corn flakes, but I substituted with muesli. It worked well and tasted crispier. So here’s to our Kiwi cookie!Cheers!
200 grams butter, softened
½ cup all-purpose flour
3 Tbsp. unsweetened cocoa (1/4 cup)
2 cups muesli (you can also use about 3 coarsely crushed Weetabix)
1 cup icing sugar
3 Tbsp. cocoa
3 Tbsp. hot water
¼ cup walnuts or flaked almonds (optional)
In a small bowl, cream butter and sugar until smooth.
Sift flour and cocoa.
Gradually add flour and cocoa to creamed mixture.
Fold in muesli.
Preheat oven to 350 degree F or 180 degree C.
Roll dough into small balls, and flatten them slightly. Place on a greased/lined-baking tray, 2 inches apart.
Bake 10-15 minutes until they turn light brown.
Transfer cookies on wire rack; cool completely.
Make the icing and spoon a little on cookies.
Now decorate with a walnut half.
Voila! Your cookie is ready.
The recipe yields 25 cookies.
Didn’t I say these cookies are quick and easy? My daughter and I had made these past Diwali. She packed a whole lot of festive looking cookies and cake pops in boxes to give away to her friends at work.