Afghan Biscuits

Method

1. Preheat the oven to 180 °C (160 °C if fan-forced) and line a baking tray with baking paper. Take the butter out of the fridge about 30 minutes ahead: it should dent easily when pressed but not look oily.

   oven

2. Put the softened butter and sugar in a bowl and beat with an electric mixer or a wooden spoon for 3 min, until the mixture is pale and fluffy.

   Add in this stepButter, softened 100 gSugar 45 g

3. Sift the flour and cocoa over the butter and mix with a spatula until no dry flour is visible. Add the cornflakes and fold them in gently; a few will break, but leave plenty of pieces for crunch. The dough will be stiff and a little crumbly.

   Add in this stepPlain flour 90 gUnsweetened cocoa powder 13 gCornflakes (plain, unsweetened) 30 g

4. Scoop heaped tablespoons of dough (about 25 g each), squeeze each lightly in your hand so it holds together, and place them on the tray 4 cm apart. Flatten slightly with your fingertips to about 1.5 cm thick; they hardly spread.

5. Bake on the middle shelf of the oven for 12 min, until the tops look dry and the edges feel firm when touched lightly. The dough is already dark, so don't wait for browning. Leave on the tray for 5 minutes (they are fragile while hot), then move to a rack and cool completely.

   oven

6. For the icing, sift the icing sugar and cocoa into a small bowl, add the very soft butter and the hot water, and stir until thick, smooth and glossy. It should slowly hold its shape on the spoon: add a few drops of water if it is too stiff, or a little icing sugar if it runs.

   Add in this stepIcing sugar 60 gCocoa powder (for the icing) 2 tspButter, very soft (for the icing) 10 gHot water 15 ml

7. Spread about a teaspoon of icing over each completely cooled biscuit and press a walnut half into the centre. Leave for 20 min until the icing has set.

   Add in this stepWalnut halves 8