Afghans
Indulge in these delightful Cornflake Chocolate Cookies that boast a perfect blend of crunch and sweetness. Combining butter, sugar, flour, cocoa, and cornflakes, these cookies offer a delectable treat suitable for any occasion. Enjoy straight out of the oven or elevate them with a decadent layer of chocolate icing topped with a walnut.
— Constant Cookbook
Ingredients
- 200g (7ozs) stork
- 75g (3ozs) sugar
- 175g (6ozs) plain flour
- 25g (1oz) cocoa
- 50g (2ozs) cornflakes
- Optional:
- Chocolate icing and a walnut to decorate
Instructions
- Cream butter and add sugar together using an electric beater.
- Add flour and cocoa beat together, lastly add cornflakes beat together.
- Grease a baking tray, and place a small golf ball sized ball of the mixture on the tray, then flatten with the back of a spoon.
- Bake for 15-20 minutes at 180C, leave to cool.
- Once cool can ice with chocolate icing and a walnut, but I prefer not to!
Yield
Makes 12 biscuits
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