Chocolate afghans

Method:

Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper.

Cream the margarine and sugar until light and fluffy. Sift in the flour and cocoa powder and mix with a wooden spoon.

Gently fold in cornflakes and coconut. If the mixture is a little crumbly, add 1-4 tsp of water or maple syrup and mix.

Firmly press into small balls and flatten them slightly, placing them about 3 cm apart on the baking sheet.

Bake in the oven for ten to 15 minutes. Remove from oven and leave for 5 minutes before moving to a wire rack to cool.

Prepare the icing by combining the icing sugar and cocoa powder in a bowl. Gradually add water. Mix well until the mixture is free of lumps and of a creamy consistency. Add essence before final mix. Add more water, if necessary.

Spoon a little icing on each cookie and then decorate with a walnut before serving.

Ingredients:

200g vegan margarine

1/2 cup caster sugar

1 1/2 cup plain flour

3 Tbsp cocoa powder

1 1/4 cup cornflakes

1/4  cup dried coconut

Icing:

1 cup icing sugar

2 Tbsp cocoa powder

3 Tbsp hot water

3-4 drops of peppermint essence, optional

1/4 cup walnut halves