Afghan biscuits

Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays and line with baking paper.

Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.

Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on trays.

Make Chocolate icing: Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.

Spoon icing onto the tops of the biscuits, spreading slightly (see note). Decorate with walnuts. Set aside for 1 hour to set. Serve.

NOTES If icing is lifting off biscuits when spreading, run spoon or spatula under hot water to heat. Dry and continue icing, heating when necessary. Something amazing happens when you cook the cornflakes in the dough - they add a nutty crispness to the buttery biscuit.