Olivia's Chocolate Afgans

Tags: Cakes, Cupcakes, Muffins and Slices

15-20 mins


  • Biscuits
  • 200 grams softened butter
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla essence
  • 1 1/4 cup plain flour
  • 1/4 cup Devonport Chocolates 100% cocoa powder
  • 2 cups cornflakes or as preferred
  • Topping
  • 1 Tbsp Devonport Chocolates 100% Cocoa powder
  • 2 cups of icing sugar
  • 1 coconut oil (melted)
  • 3 tbsp boiling water
  • 1/4 teaspoon vanilla essence



  1. Preheat your oven to 180 degrees Celsius. Line a baking tray with baking paper. 
  2. In a large bowl beat butter, sugar and vanilla until it has a light and fluffy texture. 
  3. Sift in the flour and cocoa, add the cornflakes and then stir thoroughly until the mixture is combined. 
  4. Place tablespoonfuls onto a baking tray, and gently press with a fork.
  5. Bake for 15-20 minutes and cool on a cooling rack before topping.


  1. Sift sugar and cocoa into a bowl. 
  2. Add the butter and stir in the water and vanilla essence.
  3. Beat to ensure it is a spreadable consistency.
  4. Once all the afghans are iced, they can be topped with cornflakes or walnut halves depending on preference.
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