New Zealand / Dessert
Afghan biscuits
Dense chocolate biscuits with cornflakes, under icing and half a walnut.
Ingredients
- Butter, softened200 g
- Sugar100 g
- Flour180 g
- Cocoa powder30 g
- Cornflakes60 g
- Icing sugar200 g
- Cocoa for the icing20 g
- Hot water3 tbsp
- Walnut halves16
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Beat the softened butter with the sugar until pale, about four minutes.
Sift the flour with the cocoa and salt and fold it in with a spatula to an even dough.
Add the cornflakes and fold them through in one movement, trying not to break them.
Drop the dough onto a tray by the spoonful and press each one down lightly.
Bake at 180 °C for eighteen minutes; the biscuits stay soft to the touch and firm up as they cool.
Cool them completely on the tray, without trying to lift them hot.
Whisk the icing sugar with the cocoa and hot water into a thick icing, coat the biscuits and press a walnut half into each.
