Afghans with Mocha Butter Icing

Ingredients

• Biscuits

  • 175g butter, softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 1/4 cups flour
  • 1/4 cup cocoa
  • 1 1/2 cups cornflakes

• Icing

  • 1 tsp Gregg's Cafe Gold Deluxe Freeze Dried Coffee
  • 2 Tbsp boiling water
  • 1 1/2 cups icing sugar
  • 2 Tbsp cocoa
  • 2 Tbsp butter, softened
  • walnut or pecan halves

Method

Preheat the oven to 180˚C. Line an oven tray with baking paper.

Cream the butter, caster sugar and vanilla essence until the mixture is light and fluffy. Sift the flour and cocoa together and stir into the creamed mixture. Fold in the cornflakes. Place spoonfuls of the mixture onto the oven tray and gently press the dough to shape into mounds.

Bake in the preheated oven for 15 minutes, or until the biscuits are cooked.

Cool on a wire rack and ice when cold.

To prepare the icing

Combine the Gregg's Café Gold Deluxe Freeze Dried Coffee and boiling water. Add the icing sugar and butter and beat with a wooden spoon until the icing is smooth. Add a little more water if necessary and mix to a spreading consistency.

Spread icing over each biscuit and decorate with a walnut or pecan half.