Recipe: Carnival Afghans (egg-free cookies)

Recipe: Carnival afghans Photo by Lea Hogg

These egg-free cookies are delicious and easy to make. I have topped them with sugared almonds found in nearly every shop over the next month leading to carnival.


  • 170g butter
  • 95g soft brown sugar
  • 180g flour
  • 3 1/2 tablespoons dark unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 60g cornflakes

For the chocolate icing:

  • 1 cup confectioners sugar
  • 3 tablespoons sifted dark cocoa powder
  • 3 tablespoons water


  1. Preheat oven to 160C.
  2. Cream the butter and sugar.
  3. Add all the dry ingredients and mix.
  4. Knead into a dough. Shape into small rounds.
  5. Place on a tray lined with baking paper.
  6. Bake for 10 minutes.
  7. Allow to cool completely.

For the chocolate icing:

  1. Mix together all the ingredients; make sure you add the water rather gradually and mix together until it forms a smooth paste.
  2. Dip each cookie into the chocolate icing.
  3. Top with two colored sugared almonds before the chocolate icing solidifies.
  4. Leave uncovered to dry for a couple of hours.

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