New Zealand Afghan Biscuit/Cookie Recipe

Gather the ingredients. The Spruce / Julia Hartbeck Preheat the oven to 350 F/180 C. Line a baking sheet with baking paper. Set aside. The Spruce / Julia Hartbeck Cream the butter and sugar until light and fluffy. The Spruce / Julia Hartbeck Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. The Spruce / Julia Hartbeck Fold in cornflakes and don't worry if they crumble. The Spruce / Julia Hartbeck Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet. The Spruce / Julia Hartbeck Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack. The Spruce / Julia Hartbeck Prepare the icing by combining the icing sugar, unsweetened cocoa powder, and water in a bowl. The Spruce / Julia Hartbeck Mix well until the mixture is free of lumps and of a creamy consistency. The Spruce / Julia Hartbeck Spoon a little icing on each cookie, and decorate with flaked almonds. The Spruce / Julia Hartbeck