Edmonds Afghans



200g Olivani

1/2 Cup Sugar

1 & 1/4 Cups Plain Flour

1/4 Cup Cocoa

2 Cups Cornflakes

1 Teaspoons Vanilla


1 Cup Icing Sugar

1/4 Cup Cocoa

2 Tablespoons Olivani

1/2 Teaspoon Vanilla

Boiling Water

Whole Walnuts



Cream Olivani and sugar, sift flour and cocoa then stir dry and wet ingredients together. Fold in cornflakes.

Spoon mounds of mixture onto a greased oven tray gently pressing together. Bake at 180C for 15 minutes or until lightly browned and firm.

While biscuits cool make icing. Put icing sugar into a bowl and create a well in the centre. Add Olivani and vanilla in the centre of the well. Add small amounts of boiling water and keep stirring until icing reaches the desired consistency.

Ice biscuits once cool and top with one walnut.


Source: Jessie Hume