I’ve been meaning to post up these cute little Chocolate Afghan Cookies I made for my Nanny Family for Christmas but haven’t had the time. This is Annabel Langbeins recipe from her Summer Annual book ‘A Free Range Life.
I make this recipe all the time for the kids lunch boxes as it makes quite a lot.
You can top these with or without chocolate Icing, either way they taste great.
I put the cookies in a cute jar and tied a ribbon around the top, they made a great home baked gift.
Makes about 50
400g butter,at room temperature
3/4 cup white sugar
3 cups flour
1/2 cup cocoa
4 cups cornflakes (I sometime do just 3 cups as its quite hard to roll into perfect balls)
To Ice (optional)
200g dark or white chocolate, broken into chunks.
1 bag of Jaffas
Preheat oven to 180.C and line 2 baking trays with baking paper.
Cream butter and sugar until pale and fluffy, stir in flour and cocoa, then mix in cornflakes with a wooden spoon, taking care not to crush them. Place tablespoonful of mixture onto prepared trays and flatten a little.
Bake until set (12-15 minutes). Allow to cool on a tray for 5 minutes then transfer on a wire rack to cool. Store in an airtight container for up to a week.
To make the Christmas puddings melt chocolate and spread over the tops of the cooled cookies. Top with a Jaffa and green sprinkles.