Chocolate and cornflake morsels topped with chocolate icing − and no afghan would be complete without a walnut on top.
- 200g softened butter
- ½cup soft brown sugar
- 1 ¼cups flour
- ¼cup cocoa
- 2cups cornflakes
- Chocolate Icing
- 1Tbsp softened butter
- 1 ½cups icing sugar, sifted
- 2Tbsp cocoa, sifted
- 2Tbsp boiling water
- 15walnut halves
Step 11. Preheat oven to 180°C. Lightly grease two baking trays or line with baking paper.
Step 22. Cream butter and sugar together until light and creamy. Sift flour and cocoa together, add to the creamed mixture and stir until combined. Stir through the cornflakes.
Step 33. Roll dessertspoonfuls of the mixture into balls and place on a baking tray, allowing room for them to spread. Press each ball lightly with a fork.
Step 44. Bake for 12-15 minutes or until cooked. Remove from the oven and place on a wire rack to cool.
Step 55. Make the chocolate icing by beating the butter, icing sugar and cocoa together. Add enough boiling water so the icing is just spreadable. Spread over cooled biscuits and decorate each with a walnut half.