The icing on these Afghans is ganache — a mixture of dark chocolate and cream.
250g butter, softened
3/4 cup caster sugar
1 1/2 cups flour
1/2 cup dark cocoa powder
1 1/2 cups cornflakes
Chocolate Icing: 1/2 cup cream
200g dark chocolate, finely chopped
20-21 walnut halves
Preheat the oven to 150°C. Line two baking trays with baking paper.
Cream the butter and caster sugar, until light. Sift in the flour and cocoa and mix well. Add the cornflakes and mix, until just combined.
Roll into 20-21 balls about 35g each. Place on the prepared trays. Flatten lightly with a fork. Bake for 25-30 minutes. Cool the biscuits on a wire rack.
To make the icing, bring the cream to the boil either on the hob or in the microwave. Remove from the heat and stir in the chocolate. Stand for 2 minutes. Whisk until smooth. Stand, until cool and thick.
Spread the icing over the Afghans with a spatular. Place a walnut half in the centre of each biscuit. When the icing is set, store the Afghans in an airtight container in a cool place. Makes 20-21.