These crunchy chocolate treats are Victor’s favourites! Often requested for afternoon tea, the rich icing makes them especially decadent.
Preparation time: 10 minutes • Cooking time: 15–18 minutes • Makes 12 large cookies
350g room-temperature butter, cubed
1 cup caster sugar
½ cup cocoa
2½ cups plain flour
3 cups cornflakes
¼ cup chopped walnuts
1 cup cream
400g dark chocolate melts
¼ cup whole walnuts
Preheat the oven to 180°C and line a baking tray with baking paper.
Whip the butter in a mixer for 30 seconds until smooth, scraping down the sides. Gradually add the sugar until the mixture has doubled in size and is a light creamy yellow colour. (If the butter is too soft and the mixture is liquid, start again. It will cause the cookies to spread and be crispy.)
Sift the cocoa and flour, add to the butter mixture along with the cornflakes and chopped walnuts and mix briefly to combine.
Using a spoon, or your hands, press the mixture into round discs and place on the lined baking tray. Bake for 15–18 minutes.
(They will still feel soft but will firm up as they cool, so be careful not to over-bake.)
While the afghans are baking, make the ganache. Heat the cream in a small pot over low to medium heat until almost boiling (bubbles will form at the edges) and then take off the heat. Add the chocolate. Let it sit for 1–2 minutes before beating together.
Keep beating until glossy. Let it cool in the fridge for about 10 minutes before icing the biscuits.
Once the afghans have cooled, take the icing out of the fridge and stir well, before generously dolloping onto the biscuits.
Garnish with a walnut on top and serve with a cuppa!