24 Serves
74 Mins
Preheat your oven to 180°C and line a baking sheet with parchment paper.
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JapaneseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
75 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
10 mg / 300 mgCaffeine
5 mgNet Carbs
9 gAlcohol
0 g
In a large mixing bowl, cream together the softened salted butter and sugar using an electric hand mixer until light and fluffy.
Sift in the flour and cocoa powder, then fold in the crushed cornflakes until a stiff dough forms.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly.
Bake in the preheated oven for 15 to 20 minutes until set, then transfer to a wire rack to cool completely.
Prepare the icing by mixing icing sugar, cocoa powder, and a small amount of hot water until smooth, then spread over the cooled cookies.
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Chilean