Sandie, a great friend of our family has taken a great interest in baking lately. She has sent this
recipe in for us this week.

Afghan biscuits

Biscuits
250 g softened butter ¾ cup brown sugar
¼ cup good quality cocoa (eg any Dutch cocoa) ⅔ cup plain flour
1½ cups cornflakes Walnuts to decorate
Chocolate icing
1½ cups icing sugar 1 tbsp softened butter
2 tbsp cocoa powder 1-2 tbsp hot water depending on how firm/runny you like the icing
Make chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
Spoon icing onto the tops of the biscuits, spreading slightly. Decorate with walnuts. Set aside for one hour to set.
METHOD
Preheat oven to 180C (160C fan-forced) and grease two large baking trays and line with baking paper.
Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined.
Stir in cornflakes.
Roll level tablespoons of mixture into balls. Flatten slightly.
Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on trays. Ice with chocolate icing.