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Afghan Biscuits

Afghan Biscuits

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes

200g butter, at room temperature
1/2 cup sugar
1 1/4 cups Edmonds, standard plain flour
1/4 cup cocoa
2 cups cornflakes
Chocolate Icing (see below)
walnuts, optional

1. Cream butter and sugar until light and fluffy.  Sift flour and cocoa.

2. Stir into creamed mixture. Fold in cornflakes.

3. Spoon mounds of mixture onto a greased oven tray gently pressing together. For Afghan Ice Cream Dessert, take balls of the mixture and press into discs before placing on trays.

4. Bake at 180C for 15 minutes or until lightly browned and firm.

5. When cold ice with chocolate icing and decorate with a walnut piece if you like.

Chocolate Icing:
200g dark chocolate
1/2 cup cream
25g butter

1. Break chocolate into top of a small bowl. Add butter and cream.

2. Set over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on MEDIUM power for 1-2 minutes, stirring every 30 seconds.

3. Beat until thick before using.

Afghan Ice Cream Dessert

Preparation Time: 10 minutes

Per serve:
1 Afghan biscuit
1-2 scoops Hokey Pokey or Vanilla Ice Cream
1/2 banana, sliced
2-3 tablespoons Chocolate Icing, heated
chopped walnuts to taste

1. Break up half Afghan biscuit.

2. Layer Afghan biscuit, ice cream and banana in individual serving glasses.

3. Drizzle with warm Chocolate Icing (sauce) and sprinkle with chopped walnuts if desired.

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