This recipe first appeared in Food magazine.
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Ingredients
To ice and decorate
Method
1.Preheat the oven to 180ËšC (160ËšC fan-bake). Line two baking trays with baking paper.
2.Sift the flour and cocoa into a bowl and set it aside.
3.Place the cornflakes, cranberries and coconut in a separate bowl and set it aside.
4.Cream the butter and sugar in a large mixing bowl with a handheld electric mixer until the mixture is light and fluffy.
5.Gradually add the flour and cocoa and mix together until they are incorporated.
6.Stir through the cornflakes, cranberries and coconut with a wooden spoon or spatula until the mixture is well combined. The mixture will be quite thick.
7.Use a spoon to measure out equal amounts of dough, depending on how large or small you want your biscuits, and roll the dough portions between your hands into balls. A ball that is a little larger than a golf ball makes a nice-sized Afghan. Place the dough balls on the prepared baking tray at least 10cm apart. Flatten them slightly with the back of a fork.
8.Bake the biscuits in the middle of the preheated oven for 15–20 minutes, depending on the size, until they start to feel firm when pressed lightly in the centre.
9.Remove the biscuits from the oven and set them aside to cool on the tray for about 10 minutes, then transfer them to a wire cooling rack.
10.Once they are completely cool, spread the ganache over the top of each biscuit. For a more classic Afghan, place a whole walnut on top of the ganache, or alternatively sprinkle over some crushed walnut praline.
Note
- Makes 18 small or 12 large Afghans. – These biscuits will keep for up 
to three days in an airtight container 
at room temperature.
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