|200 g||Butter, softened|
|½ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|½ cup||Cocoa powder, Dutch (Main)|
|1 ½ cups||Cornflakes|
|2 Tbsp||Cocoa powder, Dutch|
|2 cups||Icing sugar|
|2 tsp||Butter, softened|
|½ tsp||Vanilla essence/extract|
|1 splash||Water, boiling|
- Cream the butter (softened) with the vanilla and sugar until pale.
- Preheat the oven to 180C. Grease an oven tray or line with baking paper.
- Sift the flour with the cocoa. Fold the cornflakes into the butter mixture, then shape into rounds on a baking sheet. Bake for 20 minutes then let cool.
- Sift the icing sugar with the cocoa. Add the butter and vanilla then stir in enough boiling water to make a smooth icing and ice the biscuits.
Chef's tipThe quality of the cocoa can make a huge difference to the outcome of both the flavour of the biscuits and texture of the icing on the afghans. Take the time to find a pure cocoa product without additives. A small jar of the best quality cocoa you can afford may be pricey, but it's worth it to get such a delicious result.