Afghan Cookies

Ingredients:

For the cookies:

• Butter (room temperature), 170 gr
• Brown sugar, 100 gr
• Flour, 180 gr
• Cocoa, 3 tbs
• Baking powder, 1/2 tsp
• Cornflakes (broken into small pieces but not powdered), 60 gr

For the icing:

• Water, 3 tbs
• Caster sugar, 3 tbs
• Butter, 3 tbs
• Icing sugar, 1 1/2 cup
• Cocoa, 3 tbs
• Walnuts (halved), for topping

Preparation:

In a large bowl, cream the butter with the brown sugar until it's lightly and fluffy.

Stir in the dry ingredients and mix until well blended.

Add the cornflakes and mix with a spatula until uniform.

Line a baking tray with baking paper.

Make small balls and flatten them a little with a fork (around 6 cm diameter), leaving a little space between each other.

Bake on a previously pre-heated oven at 180°C and bake for around 12 minutes. Let them cool down.

For the icing:

Heat up the water, caster sugar and butter until the butter is melted, let it simmer until getting a syrup. Sift the icing sugar in a bowl

 together with the cocoa.

Pour the syrup into the icing sugar mixture, adding some water for helping to get the ideal consistency.

Using a spoon place some icing on the center of each cookie and then top it with a half of a walnut. Let them cool down until the

 icing is stiff.