Step 1 Preheat oven to 180°C and line an oven tray with baking paper. Cream table spread and sugar until light and fluffy. Sift flours and cocoa and stir into creamed mixture. Fold in corn flakes. Spoon mounds of mixture onto the tray, gently pressing together and flattening. Bake for around 15 minutes, or until set.
Step 2 Meanwhile, to make icing, sift icing sugar and cocoa into a bowl. Mix vanilla and 1 tablespoon hot water together, pour into icing sugar mixture and stir until combined. Add more icing sugar or water to achieve the desired consistency.
Step 3 Once Afghans are set, remove from oven and cool on a rack. Once cooled, ice thinly with the chocolate icing and top each with a walnut half.
What we did
- Replaced butter with reduced-fat table spread and reduced the amount used
- Replaced half the plain flour with wholemeal flour to add more fibre
- Reduced amount of icing
Original version per serve (1 biscuit)
659kJ/158cal, protein 2.0g, total fat 8.5g, sat fat 1.8g, carbs 18.6g, sugars 8.9g, fibre 0.1g, sodium 108mg, calcium 7mg, iron 0.6mg
Save 187kJ, 2.9g fat, 0.9g sat fat and 57mg sodium.
Plus, gain 0.5g fibre!