Choccie Afghan Biscuits

As Jack Frost is beginning to show his icicle-y whiskers (yes, even in sunny Queensland!) we find ourselves retreating indoors after mornings in the gentle Winter sunshine.

Washing on the line, pottering in the vegie garden, train rides on the see saw to visit Daddy in the city for sushi (ah, imagination!)....

As soon as my babe's head hits the pillow for her afternoon kip, the kettle is on. My chilly hands yearn to cradle a mug of steamy tea (no dainty little cup is going to cut it!). And my taste buds want chocolate! Crispy, decadent afghan biscuits are just the ticket for overcast, snugly days.

Afghan Biscuits (courtesy of one of my fave cook books, Frankie magazine's Afternoon Tea)
Mixture:

200g softened butter

1/2 cup sugar

1 1/4 cups plain flour

1/4 cup cocoa (I put more because I'm greedy!)

2 cups cornflakes

1 cup walnuts, crushed

Icing:

1 block dark or cooking chocolate

walnut halves

Preheat oven to 180 degrees C. In a mixing bowl, cream butter and sugar until light and fluffy.

Sift in flour and cocoa, and mix. Fold in the cornflakes and crushed walnut pieces until just mixed.

Line a baking tray with baking paper. Spoon mounds (as big or small as you like) onto tray. I squished mine into wonky balls first and then flattened a little. Bake for about 15 minutes until just set. Try not to dry them out too much, as it's already a crumbly biscuit.

When the bickies have cooled , ice each on with a generous dollop of chocolate and top with a walnut half.

Virtuously pop one or two on a plate to have with a cuppa.....and then tiptoe back to the tin for another few when you've gobbled them up!