Ingredients
200 g | Butter, softened |
½ cup | Caster sugar |
1 tsp | Vanilla essence/extract |
½ cup | Cocoa powder, Dutch (Main) |
1 cup | Flour |
1 ½ cups | Cornflakes |
Icing
2 Tbsp | Cocoa powder, Dutch |
2 cups | Icing sugar |
2 tsp | Butter, softened |
½ tsp | Vanilla essence/extract |
1 splash | Water, boiling |
Directions
- 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 tip The 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.