Afghans

Whenever Mum used to ask me what I felt like baking, I would reply "Afghans!". These were always my favourite biscuit as a child, and I think they were the first evidence of my taste for bittersweet chocolate - the high ratio of cocoa to sugar gives these biscuits a slightly bitter taste, and are a welcome change to the overly sweet offerings from store-bought packets. These are traditionally served with chocolate icing and a walnut on top, but I prefer them plain.

200g butter, softened
1/2 cup sugar
1 1/4 cups flour
1/4 cup cocoa
2 cups cornflakes

Pre-heat oven to 180 degrees (moderate). Grease two large oven trays or cover with baking parchment.
Cream butter and sugar until light and fluffy. Sift flour and cocoa into creamed mixture and combine. Fold in cornflakes.
Using a teaspoon, spoon mounds of mixture onto trays and bake in oven for 15 minutes or until set. Remove biscuits to a cooling rack.

Source: Jules, Edmonds