Afghan biscuits
The origin of the Afghan biscuit recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. They’re surely one of the country’s greatest exports.
These are surely one of my families favourites when we were growing up and they are still today. Give these a try.
These are surely one of my families favourites when we were growing up and they are still today. Give these a try.
Ingredients
- 200 grams butter, softened
- 1/2 cup sugar
- 1 1/4 cup plain flour
- 1/4 cup cocoa powder
- 2 cups cornflakes
Chocolate Icing
- 2 cups icing sugar
- 2 Tbsp cocoa powder
- 1/4 tsp butter
- 1/4 tsp vanilla essence
- 2 Tbsp boiling water
Instructions
- Preheat oven to 180 C. Line 2 baking trays with baking paper.
- Cream butter and sugar until light and fluffy.
- Sift flour and cocoa. Stir into creamed mixture. Fold in cornflakes.
- Spoon mounds of mixture onto lined baking trays, gently pressing the mixture together.
- Bake for 15 minutes or until set. Put biscuits onto a cake rack to cool completely.
Chocolate Icing
- Sift icing sugar and cocoa into a bowl. Add butter and vanilla essence. Add sufficient boiling water to mix to a spreadable consistency. Decorate with a walnut if desired.
