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Mocha butter Afghan biscuits

This is a delicious Afghan biscuits recipe with mocha butter icing.
Makes: 24 cookies

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Biscuits:
175g butter, softened
½ cup caster sugar
1 tsp vanilla essence
1¼ cups flour
¼ cup cocoa
1½ cups cornflakes

Icing:
1 tsp Instant Coffee
2 Tbsp boiling water
1½ cups icing sugar
2 Tbsp cocoa
2 Tbsp butter, softened
walnut or pecan halves

Preheat your oven to 180°C and line an oven tray with baking paper.
Cream the butter, caster sugar and vanilla essence until the mixture is light and fluffy. Sift flour and cocoa together and stir into your creamed mixture.
Fold in the cornflakes. Place spoonfuls of the mixture onto the oven tray and gently press the dough to shape into mounds.
Bake for about 15 minutes and cool on a wire rack (ice when cold).
Prepare the icing: - Combine coffee and boiling water. Add the icing sugar and butter and beat with a wooden spoon until the icing is smooth.
Add more water if necessary and mix to a spreading consistency. Spread icing over each biscuit then decorate with a walnut or pecan half.