Afghans

Ingredients

200 grams butter

1/2 cup firmly packed brown sugar

1 egg

1 tsp vanilla essence

1 3/4 cups flour

1/4 cup cocoa

2 tsp baking powder pinch salt

½ cup coconut

2 cups corn flakes

Method

Beat the butter and sugar until light and creamy. Beat in the egg and vanilla essence. Sift together the flour, cocoa, baking powder and salt and using a metal spoon stir into the creamed mixture with the coconut and corn flakes.

Spoon large tablespoonfuls of the mixture onto greased trays. Bake at 180°C for 15 minutes. Cool on a cake rack before icing with chocolate icing. Store in an airtight container.

Chocolate Icing

In a bowl sift 1^1/2 cups icing sugar and 2 tblsp cocoa. Blend in 1 tsp melted butter and 2-3 tblsp warm milk until you have a thick icing of spreadable consistency.

Cooks Tips

Cornflakes are the best breakfast cereal to use in Afghans as they are very crispy. If you do not have any on hand substitute crushed Weetbix.