This recipe first appeared in Food magazine issue 57.
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Ingredients
Icing
Method
1.Preheat the oven to 180°C. Line a baking tray with baking paper.
2.Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.
3.Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.
4.Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.
5.Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.
6.To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.
7.Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.