Afghan biscuits

                            Me and my Mum made afghan biscuits during Lockdown. Here are the ingredients and                                                                                             steps.

Preheat the oven to 170 degrees Celsius 

Line a baking tray with baking paper.

Cream the butter and sugar together for about 5 minutes until pale and thick 

Cream the butter and sugar together for about 5 minutes until pale and thick 

Sift in the flour and cocoa and mix well 

Lastly add the Corn Flakes and coconut and fold together until combined 

Place tablespoons full of the mixture onto the lined baking tray and press down very gently with a fork 

Bake in the oven for 11 to 13 minutes 

Cool for 10 minutes on the tray then transfer to a wire rack 

To make the icing beat the icing sugar cocoa Butter and water until well combined 

Add a little more water if necessary

Ice the cooled Afghans and topped with a walnut half 

May be sorted in an airtight container for a week 

225g butter

½ cup sugar

1 tsp vanilla essence

185g plain flour

½ cup cocoa

3 cups corn flakes

⅓ cup desiccated coconut

1 cup icing sugar

 2 tbsp cocoa

 1 tbsp butter

 1 tbsp boiling water 

 Walnut halves for decorating