CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)

Preheat oven to 180 C or 350 F. Line two baking trays/sheets with parchment paper/aluminum foil or just grease with melted butter/oil/ghee; set aside. Crush cornflakes with your hands to a coarse mixture.

In a large mixing bowl, cream softened, room temperature butter and sugar with an electric beater until light and fluffy.

Add whole wheat flour, cocoa powder and pinch salt to the creamed butter-sugar mixture. Beat until combined.

Stir in crushed cornflakes and mix with your hands or a spatula until fully combined.

Form small lemon sized balls of the dough by pressing a handful of dough crumbs together and flatten slightly. If you feel the dough is too crumbly, just splash a few drops of water or milk. Place them on greased or lined baking sheets.

Bake in preheated oven for 12 to 15 minutes until the cookies are baked and firm.

Remove, let cool on pan for about a minute and then transfer gently with a flat spatula to a cookie rack to cool completely.

TO MAKE THE CHOCOLATE ICING: While the cookies are cooling, in a small bowl, sift icing sugar and cocoa powder through a sieve to remove all lumps. Add butter, a dash of vanilla essence and hot water.

Gently mix with a spoon until the mixture is smooth and slightly thick but flowing.

Once the baked cookies are cool, using a spatula/knife, spread the chocolate icing over the cookies and top with a single walnut or sprinkle colored sugar sprinkles. Keep aside the cookies to allow the icing to set completely.