| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Afghan |
Cookies |
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Butter |
| 3 |
oz |
Sugar |
| 6 |
oz |
Flour |
| 1 |
oz |
Bournville Cocoa |
| 2 |
oz |
Corn flakes |
| 1 |
|
Dessertspoon butter |
| 1 |
|
Dessertspoon boiling water |
| 2 |
oz |
Chocolate; grated |
| 8 |
oz |
Icing sugar |
|
|
Essence of vanilla |
INSTRUCTIONS
AFGHANS
CHOCOLATE ICING
Afghans: Soften butter, add sugar and beat to a cream; add flour, cocoa and
lastly corn flakes. Put spoonfulls on a greased oven tray and bake about 15
minutes at 180 degrees C (350 F). When cold, ice with chocolate icing and
put walnuts on top.
Chocolate Icing: Warm butter, dissolve chocolate in water; add to butter,
then stir in sifted icing sugar. Flavour with vanilla.
Recipe by: Edmonds' Cookery Book
Posted to TNT Recipes Digest, Vol 01, Nr 945 by mollywalsh@juno.com (Molly
Walsh) on Jan 16, 1998
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