Afghan biscuits
200g butter, softened
1/2 cup caster sugar
11/4 cups flour
2 tbsp cocoa powder
11/3 cups cornflakes
Chocolate icing, recipe follows
1/2 cup walnut halves, to decorate
1. Heat oven to 180°C and line two baking trays with nonstick baking paper.
2. Place butter and sugar in a bowl and beat until pale and creamy. Sift flour and cocoa powder over creamed mixture and stir to combine. Lastly, stir in cornflakes.
3. Place tablespoonfuls of mixture on prepared baking trays. Bake for 15 to 20 minutes or until firm and golden brown. Remove to a wire rack to cool.
4. Ice the cold biscuits with chocolate icing and decorate with a walnut half.
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