Afghan Cookies

150g (5.3 oz) unsalted butter

1/3 cup soft brown sugar

1 lightly beaten egg

1 teaspoon vanilla essence

1 cup of plain flour (all purpose flour)

2 tablespoons cocoa powder

1/3 cup desiccated coconut

1 1/2 cups lightly crushed cornflakes

1/2 cup dark chocolate

1.  Line  two baking trays with baking paper.

2.  In a small bowl beat the butter and sugar with an electric mixer until light and creamy.

3.  Add the egg and vanilla essence mix well.

4.  Transfer the mixture to a larger bowl and add the sifted flour, cocoa powder, coconut and cornflakes.

5.  Stir until the ingredients are combined.

6.  Drop level tablespoons of the mixture onto the prepared trays.

7.  Bake for 20 minutes or until lightly browned

8.  Remove from the oven and cool cookies on the tray.

9.   Melt the chocolate in a small heatproof bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Remove from the heat.

10.  Dip the tops of the cookies into the melted chocolate and allow to set.

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