Afghan Biscuits

These are a bit of a favourite from my past. They are always really popular and pretty quick and easy to make. My only challenge is that we don't have cornflakes in the house so when I decide to make them I have to remember to buy the cornflakes.
I made these for a school gala - hence the smarties on top. A chocolate button or the more traditional walnut looks much better.
I like these small because they are quite rich with the chocolate icing on top but big ones look prety impressive too.

Afghan Biscuits

Biscuits
200g butter, at room temperature
1/2 cup sugar
1 1/4 cups Edmonds, standard plain flour
1/4 cup cocoa
2 cups cornflakes
Chocolate Icing (see below)
walnuts, optional

1. Cream butter and sugar until light and fluffy.  Sift flour and cocoa.

2. Stir into creamed mixture. Fold in cornflakes.

3. Spoon mounds of mixture onto a greased oven tray gently pressing together. For Afghan Ice Cream Dessert, take balls of the mixture and press into discs before placing on trays.

4. Bake at 180C for 15 minutes or until lightly browned and firm.

5. When cold ice with chocolate icing and decorate with a walnut piece if you like.

Chocolate Icing: 
200g dark chocolate
1/2 cup cream
25g butter

1. Break chocolate into top of a small bowl. Add butter and cream.

2. Set over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on MEDIUM power for 1-2 minutes, stirring every 30 seconds.

3. Beat until thick before using.