Summary
Servings
24
Time Needed
15 mins Prep
15 mins Cook
Ingredients
10
Difficulty
Easy
Ingredients
200 g
Softened Butter
1/2 cup
Caster Sugar
1/4 cup
Cocoa
1 1/4 cups
Plain Flour
2 cups
Cornflakes
Icing
2 cups
Icing Sugar
1 tbsp
Cocoa
1 tbsp
Softened Butter
1
Walnuts Halves
For Decorating
Nutrition Information
Qty per 26g serve
Qty per 100g
Energy
900.3625kcalcal
3403.7927479022kcalcal
Protein
0.79916666666667gg
3.0212250114428gg
Fat (total)
93.882083333333gg
354.91832945947gg
- saturated
58.579166666667gg
221.45673845607gg
Carbohydrate
11.729583333333gg
44.343329143445gg
- sugars
8.5295833333333gg
32.245827533496gg
Dietary Fibre
0.36916666666667gg
1.395623232606gg
Sodium
763.60833333333mgmg
2886.7978255843mgmg
Nutritional information does not include the following ingredients: Cocoa, Cocoa, Softened Butter
Please Note - Nutritional information is provided as a guide only and may not be accurate.
My mum used to make them for us when we where kids and I still love the taste of them.
They are also great biscuits to make with your children. They can help in most if not all stages. Just keep on eye on them 🙂
Hope you enjoy them as much as I do!
Method
Pre heat the oven to 180 degrees.
Cream the butter and sugar until light and creamy.
Stir in the flour, cocoa and then mix in the cornflakes.
Put spoonfuls of mixture on a lined baking tray and bake in oven for 15 minutes.
In a bowl place sifted icing sugar, cocoa with the butter and beat until thick consistency.
If too thick add a little water.
Ice the Afghan biscuits and place a walnut on top of each.
Afghan biscuits are suitable for freezing up to 2 months
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