200g butter, softened
1/2 cup sugar
11/4 cups Edmonds standard flour
1/4 cup cocoa
2 cups cornflakes
24 whole walnuts (optional)
1. Preheat oven to 180ºC. Lightly grease a shallow 20 x 30cm tin and line the base and two sides with a strip of baking paper.
2. Cream butter and sugar until light and fluffy. Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes.
3. Press afghan mixture into the tin. Bake for 25 minutes or until set.
4. When cold ice with chocolate icing, cut into squares and top each square with a whole walnut.