Afghan Biscuits.
Ingredients:
Biscuits:
200g unsalted butter, softened.
100g golden caster sugar
175g plain flour
25g cocoa
80g cornflakes.
Icing:
25g butter, melted
3 heaped tablespoons icing sugar
1 heaped tablespoon cocoa
A little hot water.
Method:
To make biscuits:
Heat oven to 160oC.
Line 2 baking trays with baking parchment.
Beat the caster sugar and the butter together.
Fold in flour and cocoa, mixing until no traces of dry flour remain.
Fold in cornflakes.
Using a spoon and knife make 20-24 slightly flattened mounds of the mixture on the prepared trays. Ensure there is some space between them.
Bake for about 15 mins or until the biscuits are set.
Leave to cool.
Icing:
Make icing by mixing the melted butter, icing sugar and cocoa with just enough hot water to make a thick, glossy paste. Add a bit more icing sugar if needed.
Cover each biscuit and top with walnut or halved glace cherry if preferred.
