Preheat your oven to 180°C. Grease or line a baking tray with baking paper.
In a large bowl beat Tararua Butter, Chelsea Caster Sugar and vanilla until light and fluffy. Sift in the Edmonds Standard Grade Flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined.
Place heaped teaspoonfuls onto a baking tray, squeeze mixture together gently if necessary then press lightly with a fork.
Bake for 15-20 minutes. Cool on a wire rack before icing.
Icing: Mix Chelsea Rich Chocolate Icing, Tararua Butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top each one with half a walnut.