Afghans

175g softened butter

75g sugar (1/3 cup)

175g Gluten Free Cake and Biscuit Mix

25g cocoa (4 level Tbsp)

50g (1 cups) cornflakes, crushed

Cream softened butter and sugar

Mix in all other ingredients (use your hands). Leave the mixture to stand for a few moments for the flaxseed fibre to take up moisture and thicken the mix.

Roll onto balls and flatten slightly between your palms.

Place on trays and bake at 185 for 15 20 minutes.

Remove to racks to cool. Handle with care they are fragile while warm, but firm up on cooling.

When cold, ice with chocolate icing. Melted chocolate buttons are particularly nice and thoroughly decadent, but any kind of chocolate icing is fine.