Edmonds Afghans

Recipe by Jessie HumeCourse: DessertCuisine: European, New ZealandDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • Biscuits
  • 200g vegan spread/butter

  • 1/2 Cup Sugar

  • 1 & 1/4 Cups Plain Flour and 1/4 Cup Cocoa

  • 2 Cups Cornflakes and 1 Teaspoons Vanilla

  • Icing
  • 1 Cup Icing Sugar and 1/4 Cup Cocoa

  • 2 Tablespoons vegan spread/butter

  • 1/2 Teaspoon Vanilla

  • Boiling Water and Whole Walnuts

Directions

  • Cream butter and sugar, sift flour and cocoa then stir dry and wet ingredients together. Fold in cornflakes.
  • Spoon mounds of mixture onto a greased oven tray gently pressing together.
  • Bake at 180C for 15 minutes or until lightly browned and firm.
  • While biscuits cool make icing. Put icing sugar into a bowl and create a well in the centre. Add butter and vanilla in the centre of the well. Add small amounts of boiling water and keep stirring until icing reaches the desired consistency.
  • Ice biscuits once cool and top with one walnut.

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