Afghans are SUCH an understated biscuit. I think the reason for this is probably because the spectrum of afghans is pretty wide, that is, the store-bought ones can taste very different to the ones your grandma makes at home. Homemade afghans are seriously the best, although I do have to admit I am a pretty big fan of the Cookie Time afghans too (a little bit biased perhaps?!). But anything else I can always resist. This recipe is super easy: it also has minimal ingredients so is usually quite easy to whip up at the last minute.
- 200 g butter, softened
- 1/2 c sugar
- 1.25 c flour
- 1/4 c cocoa
- 2 c cornflakes
- 1.5 c icing sugar
- 1 T cocoa
- 50 g butter, softened
- 2 T hot water
- 16 walnuts
- 180°C bake. Grease or line a baking tray with baking paper.
- Cream butter and sugar until it is light and fluffy. Sift the flour and cocoa into the creamed mixture. Add the cornflakes, half a cup at a time.
- Spoon balls of mixture onto the tray, flatten slightly.
- Bake for 20 minutes or until set (if you take them out too early they may not hold together).
- Let the afghans cool for 20 minutes.
- Once cool, make the chocolate icing. Combine the icing sugar and cocoa powder. Add softened butter and pour some of the hot water over. Mix together, adding more water as necessary to achieve a smooth consistency (don’t add too much water at once because a little water goes a very long way).
- Spread over the afghans and top with a walnut.