Afghans

(Not to be confused with the dog of the same name )

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

If you wanted to go the whole way; you’d also want chocolate icing and walnuts.

Whatchawannado is this: cream the butter and sugar until it’s all fluffy. (But not like a bunny. Bunnies are fluffy in a completely different way.). Then, you want to sift the cocoa and flour together so that it’s all unlumpy and interracially combined. (I’m sure people used to have wars about that kind of thing.)
Anyway! You want to stir the floury-cocoa (or is it cocoa-flour?) into the fluffy buttery stuff (but not fluffy like bunnies). And then, you want to fold the cornflakes into the buttery-sugary-cocoay-floury stuff.

Personally, I’d be tempted just to eat the cookie mix at this point.

Oh, but. If your following the recipe; you want to put mounds of the cookie-stuff onto a greased tray, and cook for about 15 minutes at 180 degrees.

And if you’re really making afghans, rather than just biscuits with cornflakes… when the afghans have cooled down, ice them with chocolate icing, then decorate with a walnut.

Chocolate icing goes like this…. Sift 2 cups of icing sugar + 1 tablespoon of cocoa into a bowl; and add 1/4 teaspoon of softened butter and just enough water to get it spreadable. To that, add about a 1/4 teaspoon of vanilla essence.

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