CWA Afgans Biscuits

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Recipe's preparation

Make Biscuits

Preheat oven to a moderate temperature (180 degrees Celsius).
Line 2 baking trays with baking paper and put aside.
Put 90gr of brown sugar in the "Closed lid" and blitz on speed 9 for 15 seconds.
Put 185gr of room temperature butter in the "Closed lid" and combine with the sugar on speed 8 for 5 seconds.
Scrape down the sides of the "Closed lid" with the spatula and insert the Butterfly.
Cream sugar and butter on speed 4 for 2 minutes.
Remove the butterfly and scrape down the sides of the "Closed lid" with the spatula.
Add 1 egg to the "Closed lid" and mix on speed 4 for 20 seconds.
Add 185gr self-raising flour, 25gr cocoa powder and a pinch of salt to the "Closed lid" and mix on speed 4 for 10 seconds.
Add 60gr of cornflakes to the "Closed lid" and mix on reverse"Counter-clockwise operation" speed 2 for 10 seconds.
Scrape down the bowl with the spatula and mix again on reverse"Counter-clockwise operation" speed 2 for 10 seconds.
Use a tablespoon and place balls onto the prepared trays. You should get about 20 in total. Press down gently with either a fork or your finger.
Bake in the oven for 15 minutes then allow them to cool on a wire cake rack.

Make Chocolate Icing

Put 25gr of softened butter in the "Closed lid" and melt 1 minute, 37deg, speed 2.
Put 250gr of icing sugar, 25gr cocoa powder and 2 tablespoons of boiling water in the "Closed lid" . Mix on speed 4 until nice and combined and glossy looking. About 10 seconds. If the icing looks to thick add a tiny amount of more water.

Spread icing over your cooled biscuits and top each with half of a walnut.