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Afghan biscuits


250g butter

1/3 cup sugar

1 cup coconut

1 tsp vanilla essence

1 ½ cups flour

2 Tbsp cocoa

1 ½ cups cornflakes


Chocolate icing

2 cups icing sugar

1 Tbsp cocoa

¼ tsp butter, softened

2 Tbsp water, approximately

¼ tsp vanilla essence

Walnut halves


Cream butter and sugar. Add the coconut and vanilla essence. Sift the flour and cocoa and add to the bowl.

Mix well, then add the cornflakes and lightly blend.

Place spoonfuls of the mixture on a lightly greased tray, allowing room for them to spread.

Bake for 15 mins in a preheated 180 deg C oven.

Cool, ice with chocolate icing and put a half walnut on top.

To make the icing: sift the icing sugar and cocoa into a bowl. Add the butter. Then add the water, beating it in a little at a time, until icing is of a good spreadable consistency.