Afghan Cookies

If you have airtight containers in your pantry, cornflakes are a superb baking ingredient to have on hand. They add a great crunch to cookies, can be used in my cereal slice and you can even use them for bread-coating things like fried chicken or french toast! 




Makes 12 Cookies 200g butter, at room temperature ½ cup sugar 1 cup plain flour ¼ cup cocoa powder 1½ cups cornflakes 2 Tbsp milk Icing 1½ cups icing sugar ¼ cup cocoa powder 2-3 Tbsp boiling water 2 Tbsp walnuts Preheat oven to 180°C. Line an oven tray with baking paper. Add butter and sugar to a large bowl or bowl of your stand mixer and use electric beaters to beat together until light and fluffy, about 2 minutes. Add flour, first measure of cocoa, cornflakes and milk and continue to beat, until well combined. Use a tablespoon measure to spoon cookies onto prepared tray and flatten slightly with the back of a fork. Bake for about 10 minutes, until set. Transfer to a wire rack to cool. While cookies cool, add icing sugar and second measure of cocoa to a medium bowl. Add boiling water, one tablespoon at a time, whisk to combine. If it becomes to runny, set aside in the fridge to set for a few minutes. Once cookies are completely cool, top with some icing and walnuts.