- 175g butter, softened
- ½ cup caster sugar
- 1 tsp vanilla essence
- 1 ¼ cups plain flour
- ¼ cup cocoa
- 2 cups cornflakes
- 1 ½ cups icing sugar
- 2 tbsp cocoa
- 50g butter
- 3 tbsp caster sugar
- 24 walnut halves
Afghan Biscuits Method
- Preheat the oven to 180°C (160°C fan forced). Line two baking trays with baking paper.
- Cream the butter and caster sugar until the mixture is light and fluffy. Beat in the vanilla essence. Sift the flour and cocoa together, add to the creamed mixture then stir until combined. Fold in the cornflakes.
- Roll heaped tablespoons of the mixture
into balls and place on the baking trays, allowing room for them to spread. Flatten slightly with a fork.
- Bake in the preheated oven for 15–18 minutes or until cooked. Remove from the oven, leave on the tray for 5 minutes then transfer to a cooling rack to cool.
- To prepare the icing, sift the icing sugar and cocoa into a bowl. Place the butter, caster sugar and 3 tbsp water into a small saucepan. Bring to the boil over low heat, then simmer for 1 minute to form a syrup. Pour the syrup onto the icing sugar and cocoa. Mix well to form a thick, glossy icing. Add a little extra boiling water if necessary.
- Spread icing over cooled biscuits and decorate each with a walnut half. Store in an airtight container.
Replace walnut halves with toasted shredded coconut for a different flavour.