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
