Creamy Caramel Biscuits

Step 1.

Preheat your oven to 180°C. Grease or line a baking tray with baking paper.

Step 2.

In a large mixing bowl cream butter and sugar until light and fluffy.

Step 3.

Sift in the flour and cocoa, add the cornflakes then stir until the mixture is combined. Roll mixture into small balls, place on the lined baking tray and press lightly with a fork. Bake for 15-20 minutes. 

Step 4.

Once removed from the oven place a Whittaker’s Creamy Caramel Chocolate square on top of each of the biscuits whilst still warm, press down slightly. 

Step 5.

Optional: Once cool, cover the caramel square with additional melted Creamy Milk Chocolate and top each biscuit with a walnut.