These biscuits may hail from New Zealand, but they were also a staple in my Tasmanian grandmother's repetoire. It's all about the texture with this recipe – Afghan biscuits have a delightfully crunchy aspect.
Makes 30
Prep Time: 30 mins
Cook Time: 16 mins
Ingredients
For the biscuits:
250g butter, softened
3/4 cup of brown sugar
1/4 cup of cocoa
1 2/3 cups of plain flour
2 1/2 cups of cornflakes
Walnuts, to decorate
For the icing:
1 1/2 cups icing sugar
2 tbsp cocoa
2 tbsp hot water
Method
Preheat the oven to 180C. Grease two baking trays and line them with baking paper.
Using an electric mixer, beat the butter and sugar together until it is fluffy and there are no obvious lumps. Sift in the cocoa and flour and beat on low speed, until combined. Stir in the cornflakes.
Roll tablespoons of the mixture into balls and space them ariound 4 centimetres apart on the baking trays. Flatten each ball slightly with the palm of your hand.
Bake for 16 minutes or so until just firm to a light touch. Cool on the trays.
Make the chocolate icing by sifting the icing sugar and cocoa into a bowl. Gradually stir in the hot water until the mixture is smooth but still quite thick..
Traditionally, there should just be a small patch of icing on top of the biscuit, holding the walnut in place. If this is what you're after, make sure the biscuits are fully cooled before icing. I'm a fan of drizzled icing, so I ice while the biscuits are slightly warm and let the icing trickle down the edges.Add a piece of walnut to each biscuit and set aside for an hour or so to set. Store in an airtight container in the fridge.
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