Chocolate afghan cookies. Gluten, soy and egg free.
This recipe is a kiwi classic, straight out of the edmonds cookbook. I tweaked a few things in the recipe, ingredients to make it gluten free, and a few ratios that I think work better.
Rather than chocolate icing I topped the cookies with melted dark chocolate and chopped walnuts.
Afghans
170g butter
1/2 cup caster sugar
1 teaspoon vanilla essence
1 1/4 cup gluten free flour
1/4 cup cocoa
2 cups gluten free cornflakes
100g melted dark chocolate
1/2 roughly chopped walnuts
Preheat oven to 180 degrees C
Cream the butter, sugar and vanilla together until light and fluffy.
Sift in the flour and cocoa, stir until combined.
Fold in the cornflakes.
Place spoonfuls of cookie dough onto a lined baking tray, gently press the cookies down.
Bake for 15 minutes.
Remove from oven and transfer cookies onto a cooling rack.
When the cookies are cold ice with the melted chocolate and sprinkle over walnuts
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