Afghan biscuit

Instructions

1. Preheat the oven to 160 °C and line a tray with baking paper.
2. Cream the softened butter with the sugar until pale and creamy.
3. Add the sifted flour, the cocoa and the lightly crushed cornflakes, then mix by hand until you have a smooth dough.
4. Shape 12 small balls, place them on the tray spaced apart and flatten them slightly.
5. Bake for 12 minutes until the biscuits are firm to the touch, then let them cool on a wire rack.
6. Melt the chocolate with the butter and hot water over a bain-marie, then coat each biscuit.
7. Place a walnut half in the centre and let the icing set before serving.