There is no more of a treat than a good old fashioned Afghan to nibble on with your afternoon cup of tea. With a busy week ahead, projects to mark and Faculty Meeting to arrange, I need a mass stash of nibbles to call on.
This recipe is from the old Edmond's Cookbook. In the new edition, some of the recipes have been changed in the name of reduced fat and sugar, so an old version is definitely worth hanging on to if you value the 'old fashioned' taste. I have converted the recipe to metric measurements. The following recipe can be successfully doubled:
75g caster sugar
2 heaped tablespoons cocoa
Preheat the oven to 175deg. C
Cream the butter and sugar together until pale and fluffy.
Fold in the sifted flour and cocoa.
Stir in the cornflakes - I crush them first.
Either roll into small balls or pipe onto a lined oven tray.
Flatten a little and bake for 12-14 minutes. Allow to cool completely before topping with chocolate icing and a walnut.
Just make sure you crush the cornflakes or they get stuck in the end of the piping bag.
50g soft butter
approximately 1 cup icing sugar
1 heaped tablespoon cocoa
enough water to combine to a spreadable mix
Spread on each biscuit and top with a walnut.