Afghans
100g butter
1/4 cup Chelsea White or Caster Sugar
1 teaspoon vanilla essence
1/2 cup self-raising flour
1/4 cup standard flour
1 teaspoon cocoa
1 1/2 cups cornflakes, lightly crushed
1 tablespoon desiccated coconut
chocolate icing
25-30 walnut halves to decorate
Preheat oven to 180ºC.
In a large bowl, cream butter, sugar and vanilla until light and fluffy. Sift in the flours and cocoa, cornflakes and coconut. Place heaped teaspoonfuls onto a well-greased baking tray. Squeeze the mixture together lightly if necessary �?the mixture may feel a little crumbly at this stage but it holds together when baked. Bake for 15 �?20 minutes. Cool on a wire rack & when cold ice spread with chocolate icing. Finish with a walnut half.
Makes: 25 to 30 biscuits