Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 250g salted butter, softened
- 1 cup (220g) light brown sugar
- ½ teaspoon orange zest
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 3 cups (450g) self-raising flour
- 5 cups (200g) cornflakes, roughly crushed
- 1 cup (160g) sultanas
- 100g Haigh’s 70% Dark Chocolate Pastilles, chopped
- Preheat oven to 180°C (160°C fan-forced). Lightly grease two baking trays and line with baking paper.
- Using an electric mixer, beat butter, sugar, zest and vanilla together for 5 minutes or until light and fluffy. Add eggs one at a time, beating until combined.
- Add flour, 3 cups cornflakes, sultanas and chopped Haigh’s 70% Dark Chocolate Pastilles to the egg mixture, stirring until well combined. Using a level tablespoon, roll dough into balls and coat balls in remaining cornflakes. Place on prepared baking trays, about 5cm apart, to allow for spreading. For thicker biscuits leave as balls, alternatively for thinner biscuits gently flatten, to help them spread.
- Place in preheated oven and bake for 12 minutes (thinner biscuits) and 15 minutes (thicker biscuits) or until lightly golden. Allow to stand on baking trays for several minutes, before transferring to a wire rack using a spatula.