Afghans

185g (6oz) butter
75g (3oz) sugar
175g (6oz) sifted flour
1 tbsp cocoa
4 tbsp cornflakes, crushed

Cream the butter and sugar until light and fluffy. Add sifted dry ingreds and cornflakes. Put in teaspoonfuls on the trays, flatten a little.
Bake 180°C for 12 minutes. Cool.
Using a teaspoon place some icing on the centre of the cookie and then add a walnut half in the centre of each. Leave to set.

Chocolate icing:
1 c sifted icing sugar
1 tbsp cocoa
1 tbsp butter
hot water
Mix all of the icing ingredients together in a bowl until a thick paste is formed.