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 |
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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.
