Chocolate Cornflake Cookies.

Before going into the oven. Chocolatey and cornflakey.

These biscuits are also known as Afgan biscuits and are delicious. The recipe I use is from the Edmonds cookbook which is New Zealand’s cooking bible.
When I was a kid, mum would put half a walnut on top of the icing. I never have walnuts around the house but all the other ingredients are always in my cupboard.

Millar loves to press the cookies with a fork. Even though afgan cookies are better to be gently hand pressed.

2 cups icing sugar
2 tablespoons cocoa
1/4 teaspoon butter
1/4 teaspoon vanilla essence
2 tablespoons boiling water.

Method:


Preheat oven to 180 degrees C.
Cream butter and sugar until light and fluffy.
Sift the flour and cocoa.
Add to the creamed mixture and stir.
Fold in cornflakes.
Spoon mounds of mixture onto a greased oven tray, gently pressing the mixture together (I use baking paper).
Bake for 15-18 minutes (until set).

To make the icing, sift the icing sugar and cocoa. Add the butter and essence and then add boiling water and mix to a spreadable consistency.  (be careful here, I always put in WAY too much water and end up with a runny mixture that I have to add a whole bag of icing sugar to just to make it usable and then I have to make 7 chocolate cakes just to use up the icing… )

Traditionally, you would put a walnut half on the top. You can do that or add chopped nuts or sprinkles. I just like them plain.
These biscuits are dry and the icing helps that, but they taste best with a glass of milk.

After icing. I know they’re not the prettiest.  My icing was a bit runny… They still taste awesome.