I made these double chocolate crunchy cookies next. The recipe was beside a photo of the carrot cake, so I hadn’t noticed them before now. The interesting thing about these biscuits is that they had melted chocolate in them so they turned out to have the look and texture of brownies, but with added cornflakes, they had the crunch of afghans. Your mind whirled between the two biscuits trying to figure them out!! Trying new things is always fun. I have just returned from a trip to Bali which turned into a research trip (as well as a holiday of course) for my current novel. 
The food was fantastic. We did a cooking class in Ubud and made several traditional dishes, like Be Siap Mesanten Kare Ayam (Chicken in coconut curry). I would highly recommend Paon Bali Cooking in Ubud. It was fun, informative, very tasty and the host was charming. http://www.paon-bali.com And rest assured, some of these recipes will follow…
in future blogs. So for this biscuit bake, I melted the chocolate with butter and let this cool. 
Then whisked the eggs, and sugar together, and added the cooled chocolate. 
Then folded in the flour and cornflakes. 
This mixture was left to cool in the fridge for an hour. It was still quite gooey by the time I placed it on trays and squashed it into balls. 
They came out quite delicious and were easily devoured.
