AFGHAN BISCUITS

HOW TO TRANSFORM OLD CORNFLAKES INTO A DELICIOUS SNACK!

INGREDIENTS:
1 CUP OF BUTTER (SOFTENED)
½ CUP BROWN SUGAR
1 ¼ CUPS PLAIN FLOUR
½ CUP COCOA POWDER
2 CUPS CORNFLAKES

CHOCOLATE ICING:
2TBSP BUTTER (SOFTENED)
½ CUP CREAM CHEESE
½ TSP VANILLA ESSENCE
2 CUPS ICING SUGAR
½ CUP COCOA POWDER

TOP WITH A WALNUT (OR A PECAN NUT, DESICCATED COCONUT OR FLAKED ALMONDS)

UTENSILS:
OVEN TRAY, BAKING PAPER, MIXING BOWL, MIXING SPOON, MEASURING CUP & SPOONS, WHISK (ELECTRIC OR MANUAL).

METHOD:
PREHEAT THE OVEN TO 180 DEGREES ON FAN SETTING.
WHISK THE BUTTER AND SUGAR UNTIL COMBINED, WITH NO LUMPS.
ADD THE FLOUR AND COCOA INTO THE BUTTER MIX AND STIR. THEN FOLD IN THE CORNFLAKES. 
TAKE A TABLESPOON OF MIXTURE, ROLL INTO A BALL, THEN PRESS DOWN UNTIL THE BISCUIT IS ABOUT 1-2CM THICK. (ALTERNATIVELY, BECAUSE THESE BISCUITS ARE CRUMBLY, YOU CAN ALSO PUT YOUR ‘PATTIES’ IN CUPCAKE CASES.)
PLACE ON BAKING PAPER ON A BAKING TRAY. BAKE IN THE OVEN FOR AROUND 15 MINUTES UNTIL THE BISCUITS START TO BROWN AT THE EDGES. 

CHOCOLATE ICING:
BEAT THE BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD THE VANILLA, THE ICING POWDER GRADUALLY AND LASTLY, THE COCOA POWDER. 

SERVE: WHEN THE BISCUITS ARE COOL, TOP WITH A TABLESPOON OF CHOCOLATE ICING AND A NUT TO DECORATE.

STORAGE: STAY FRESH FOR A FEW DAYS IN AN AIRTIGHT CONTAINER.

FUN FACT: THESE BISCUITS IN FACT ORIGINATE FROM NEW ZEALAND, DESPITE THEIR NAME!