These are a classic New Zealand favourite, with cornflakes giving an extra crunch. I have absolutely no idea why they’re called afghans, if you were wondering…
200g butter, softened
150g plain flour
3 tbsp cocoa
2 cups cornflakes
Cream butter and sugar until light and fluffy. Sift flour and cocoa and stir into the creamed mixture.
Gently fold in the cornflakes. Spoon small balls of mixture onto a lined oven tray and flatten slightly.
Bake at 180C for 15 mins. Cool completely before icing.
150g sifted icing sugar
½ tspn butter, melted
2 tbspns boiling water, approx.
1 tbsp cocoa
Walnut halves, to decorate
Sift icing sugar and cocoa together, add the butter and stir in, gradually adding the water til you reach a good consistency.
Spoon onto the cooled biscuits and top with a walnut half.