Ingredients
The following ingredients have 20 Servings
- 180 g Butter, Softened ((3/4 Cup))
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/2 tsp Vanilla Extract
- 1 and 1/4 Cups All Purpose Flour
- 1/4 Cup Cocoa
- 1 and 1/4 Cups Cornflakes
- 50 g Dark Chocolate
- 50 mL Cream
Instruction
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Beat the butter, sugar and brown sugar together until light and fluffy. Add the vanilla extract.
- Add in the cocoa and the flour and beat until mixed.
- Beat in the cornflakes.
- The mixture will be quite stiff.
- Roll into balls, press the tops down with a fork and bake for around 15 minutes.
- They should be soft to the touch but crisping on the sides.
- Allow them to cool on a wire rack while you make the ganache.
- To make the ganache, heat the cream until it is almost boiling.
- Take off the heat and pour the cream over the chocolate.
- Stir until all the chocolate is melted and the mixture is smooth and glossy.
- Dip the top of each afghan in the ganache and allow it to set.
