Chocolate Afghans - Gluten Free

Chocolate Afghans - Gluten Free

Afghans are a Kiwi favourite and these are easy. I have taken them to quite a few staff morning teas and had people comment that they can't believe they are gluten free! I make them reasonable small and use an icing bag to get the icing even.

                                          

180g butter, softened
½ cup brown sugar
½ teaspoon vanilla essence
1½ cups gluten-free flour, sifted
3 tablespoons cocoa, sifted
½ teaspoon baking powder
2 cups corn flakes, roughly broken into smaller pieces

Icing
3 tablespoons butter, melted
3 tablespoons cocoa, sifted
1½ cups icing sugar, sifted
½ teaspoon vanilla essence
1-2 tablespoons warm water (optional)

70g whole walnuts

·         Preheat the oven to 180°C. Line a baking tray with baking paper.

·         Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.

·         Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.

·         Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.

·         Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.

·         To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.

·         Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.

Makes about 18.