Afghans, A Great Way To Use Up Cornflakes And A Kiwi Favourite!

This recipe makes approximately 16 cookies.
Nutrition per serving    (USDA % daily values)
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Ingredients for 16 servings

200 g butter, softened

1/2 cup sugar

1 1/4 cups flour

1/4 cup cocoa

2 cups cornflakes

50 g butter

1 1/2 cups icing sugar (powdered sugar)

2 Tbsps cocoa

2 Tbsps boiling water

16 walnut halves



Preheat oven to 180C (350F) Place the butter and sugar into a bowl and beat well. Add the cocoa and flour and mix well until combined. Add the cornflakes and mix through until evenly distributed through the cookie mix. Line a tray (cookie sheet) with baking paper and place tablespoon fulls of mix onto the tray. Flatten slightly but not too much! Bake for approx 10-15 minutes, remove from the oven and set aside to cool. They must be cold before you ice them.


CHOCOLATE ICING Place the butter into a small pot over medium heat until the butter has melted, DO NOT let the butter get too hot and turn brown or else you'll have to start again. Burnt chocolate icing is not particularly appetising! Once the butter has melted add the cocoa and stir through. It should look glossy. Add the icing sugar (powdered sugar) and mix through. If the mixture is too thick to spread onto the cookies then add the boiling water. If the mix becomes too thin, just add a little more icing sugar. Play around with it, you'll be fine! Ice each cookie and top with a walnut halve. Once the icing has hardened you can store the cookies in an airtight container, unless they're demolished before then! Make yourself a coffee or grab a tall glass of milk and enjoy the chocolatey goodness!

View instructions at
Barbara Dunn

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