Ginger chocolate Afghans
( SERVES 21 )
- Cream butter and sugar until pale. Sift over flour and cocoa and mix together with cornflakes.
- Chop half the chocolate and ginger roughly. Mix chocolate and ginger into cornflake mixture.
- Place two tablespoons of mixture on to an oven tray lined with baking paper. Bake at 180 degrees C for 15 minutes. Cool.
- Melt remaining chocolate in the microwave. When the biscuits are cold, drizzle with melted chocolate.