Mini Afghans

bowl Serves 36


  • 200g Butter, softened
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla Essence
  • 1/2 cup Cocoa, sifted
  • 1 1/2 cups Flour, sifted
  • 1/2 tsp Baking Powder
  • 1 1/2 cups Cornflakes
  • 2 Tbsp Butter, softened
  • 1 1/2 cups Icing Sugar, sifted
  • 2 Tbsp Cocoa, sifted
  • 1-2 Tbsp warm Water
  • walnut halves to decorate
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  • Preheat the oven to 180°C. Line 2-3 oven trays with baking paper.

  • Cream the butter and sugar with an electric beater until it is light and fluffy. Mix in the vanilla and fold in the cocoa, flour and baking powder. Mix in the cornflakes.

  • Lightly coat your hands with flour and roll generous teaspoonfuls of the mixture into balls. Place the balls on the prepared oven trays (allowing room for them to spread). Flatten each ball slightly with the palm of your hand.

  • Bake for 15-20 minutes until firm. Leave to cool.

  • To make the icing, place the 1 Tbsp softened butter, 1 1/2 cup icing sugar, sifted, 2 Tbsp warm water in a bowl and mix until combined. Top each biscuit with a swirl of icing and decorate with a walnut.

  • Courtesy of Food Magazine. Recipe by Sandra Kinniburgh. Photography by Shaun Cato-Symonds.

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