Afghan biscuits. Photo / Babiche Martens
Makes 20
200g butter, softened
1 tsp vanilla extract
1/2 cup caster sugar
1 cup plain flour
1/2 cup dutch cocoa
1 1/2 cups cornflakes
Icing
2 cups icing sugar
2 Tbs dutch cocoa
2 tsp butter
1/2 tsp vanilla extract
boiling water
1 Cream the butter with the vanilla and sugar until pale.
2 Preheat the oven to 180C. Grease an oven tray or line with baking paper.
3 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.
4 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.
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