Chocolate Afghan Cookies with Chocolate Frosting
200g Lewis Road Creamery Butter, softened
75g caster sugar
200 plain flour
3tbsp cocoa powder
1 cup cornflakes
15 walnut halves
150g Lewis Road Creamery Butter, softened
1/3 cup cocoa powder
2 cups icing sugar
1 tbsp milk
Preheat the oven to 180°C.
Using an electric mixer with paddle attachment or hand held mixer, place the butter and sugar and beat for about 5 minutes or until well creamed and light in colour.
Sieve the flour and cocoa together and add gradually to the butter mixture ensuring that it is well mixed.
Finally, by hand, fold in the cornflakes.
Line a baking tray with baking paper and put dessert spoonfuls onto the tray (approximately 35g) each. As there is no rising agent they don’t spread so you can fit them all on one tray.
Bake for 15 to 20 minutes.
Leave on the tray for 5 minutes before transferring onto a wire rack to cool.
Ice with the Chocolate Frosting and place a walnut half on top.
Using an electric mixer with paddle attachment or hand held mixer, place the softened butter and beat for about 5 minutes for until well whipped and light in colour.
Add the cocoa powder and mix well. Gradually add the icing sugar, mixing well in between each addition and add milk if required to get to the right consistency.