AUDIO & RECIPE: Annabelle White's Chocolate Afghans!

01/03/2017
INGREDIENTS:
250 g butter
1/3 cup sugar
1 cup coconut
1 teaspoon vanilla essence
1 ½ cups flour
2 tablespoons cocoa
1 ½ cups corn flakes

Chocolate Icing:
2 cups icing sugar
1 tablespoon cocoa
4 teaspoons butter, softened
2 tablespoons water, approximately
¼ teaspoon vanilla essence
Walnut halves

METHOD:

Cream butter and sugar.
Add the coconut and vanilla essence.
Sift the flour and cocoa and add to the bowl.
Mix well, then add the corn flakes and lightly blend.
Place spoonsful of the mixture on a lightly greased baking tray, allowing room for them to spread.
Bake for 15 minutes in a preheated 180 deg C oven.
Cool, ice with chocolate Icing and put a half walnut on top.

To make icing, sift the icing sugar and cocoa into a bowl. Add the butter. Then add the water, beating it in a little at a time, until the icing is of a good spreadable consistency.