These delicious biscuits are serious 'childhood memory' triggers. I remember my mum making these when I was young, and they usually had a piece of walnut on top of the icing (which I usually picked off and thew away).
This recipe is from the Edmonds Cookery Book and is such a classic - and great for using up the leftover cornflakes!
The extra cool thing about this recipe is that you can use the very same ingredients to make an Afghan Slice (more details below).
Ingredients
200g butter, softened
½ cup sugar
1¼ cups standard plain flour
¼ cup cocoa
2 cups cornflakes
Chocolate icing
Walnuts (optional)
Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a greased oven tray, gently pressing together. Bake at 180°C for 15 minutes or until set. When cold, ice with chocolate icing and decorate with a walnut if wished. Makes 30.
Afghan Slice
Press afghan mixture into a 20 x 30cm sponge roll tin. Bake at 180°C for 25 minutes for until set. When cold, ice with chocolate icing.
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