EVOO Afghans

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Makes 14

 110g caster sugar
 180g plain flour
 25g Dutch processed cocoa powder
 70g cornflakes
 Pinch sea salt
ICING
 125g icing sugar
 2 tbsp Dutch processed cocoa powder
 50g butter, softened
 14 walnut halves

RECIPE INSTRUCTIONS

1

Preheat a fan-forced oven to 170ºC. Line a large baking tray with baking paper.

2

In a large bowl combine all the cookie ingredients, mix well then spoon 14 x large spoonfuls
onto the prepared tray. Bake for 15 mins or until just cooked.

3

Allow to cool on the tray for
30 mins.

4

To prepare the icing, combine sugar, cocoa powder and butter in a small bowl. Add 3 tbsp
boiling water and stir, adding a touch more boiling water if needed, until the mixture
becomes a smooth paste. Once the cookies are cooled, spoon 1 tsp of the icing on top of
each and top with a walnut half. Allow icing to set before serving.

Ingredients

 110g caster sugar
 180g plain flour
 25g Dutch processed cocoa powder
 70g cornflakes
 Pinch sea salt
ICING
 125g icing sugar
 2 tbsp Dutch processed cocoa powder
 50g butter, softened
 14 walnut halves

Directions

1

Preheat a fan-forced oven to 170ºC. Line a large baking tray with baking paper.

2

In a large bowl combine all the cookie ingredients, mix well then spoon 14 x large spoonfuls
onto the prepared tray. Bake for 15 mins or until just cooked.

3

Allow to cool on the tray for
30 mins.

4

To prepare the icing, combine sugar, cocoa powder and butter in a small bowl. Add 3 tbsp
boiling water and stir, adding a touch more boiling water if needed, until the mixture
becomes a smooth paste. Once the cookies are cooled, spoon 1 tsp of the icing on top of
each and top with a walnut half. Allow icing to set before serving.

EVOO Afghans