Afghan biscuits

19 September 2014

I have a little biscuit book, it really is tiny, about a 1/4 size of an A4 piece of paper and I remember it from when I was a child.  I am not sure where we got it from, but it is filled with splendid biscuit and cookie recipes and the pictures make your mouth water.  Anyways, I have only every baked one recipe out of it and while leafing through the pages came across this recipe.  It sounded so simple and easy and delicious so I thought I would give them ago.

These biscuits have a lot of butter and a little sugar making them soft, dense and rich and then you get the delightful crunchiness from the cornflakes.  The sweet icing just tops it off perfectly.  They originate from New Zealand but no one knows where they derive from.

Give them a go, I will be honest with you.  I baked 12 and had eaten 5 of them before I had iced them.  They really are so moreish and scrummy.  I didn't top them with the traditional walnut, simply because I didn't have any plus I am not the biggest nut fan.

Afghan Biscuits
Makes 30


:: For the biscuits ::
225g butter
90g caster sugar
200g flour
2 tablespoons cocoa powder
50g cornflakes

:: For the icing ::
2 tablespoons butter
1 tablespoon boiling water
1 tablespoon cocoa powder
180g icing sugar
a few drops vanilla extract
30 walnut halves

In a large mixing bowl, cream together the butter and sugar.  Sift in the flour and cocoa and then add the cornflakes.  Mix well.  Add spoonfuls onto a greased and lined baking tray and bake at 180 degrees for about 10-15 minutes.  Cool on a wire rack.

For the icing, melt the butter on a low heat and remove once melted.  Add the water, cocoa, icing sugar and vanilla and beat until thick and glossy.  Ice the cookies once cooled and press a half a walnut onto each.

Enjoy and Happy Friday!


1 comment

  1. These sound delicious! I perfectly understand you...sometines I eat some of the mixture before I even put cookies/muffins/cake into the oven :)


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