Afghan biscuits

By Amanda Laird

1 comment
Afghan biscuits. Photo / Babiche Martens
Afghan biscuits. Photo / Babiche Martens

Makes 20

200g butter, softened
1 tsp vanilla extract
1/2 cup caster sugar
1 cup plain flour
1/2 cup dutch cocoa
1 1/2 cups cornflakes

2 cups icing sugar
2 Tbs dutch cocoa
2 tsp butter
1/2 tsp vanilla extract
boiling water

1 Cream the butter with the vanilla and sugar until pale.

2 Preheat the oven to 180C. Grease an oven tray or line with baking paper.

3 Sift the flour with the cocoa. Fold the cornflakes into the butter mixture, then shape into rounds on a baking sheet. Bake for 20 minutes then let cool.

4 Sift the icing sugar with the cocoa. Add the butter and vanilla then stir in enough boiling water to make a smooth icing and ice the biscuits.

Chef's tip

The quality of the cocoa can make a huge difference to the outcome of both the flavour of the biscuits and texture of the icing on the afghans. Take the time to find a pure cocoa product without additives. A small jar of the best quality cocoa you can afford may be pricey, but it's worth it to get such a delicious result.

- NZ Herald

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

Sort by
  • Oldest

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production bpcf01 at 05 Aug 2015 21:01:12 Processing Time: 685ms