New Zealand – Afghan Biscuits

Chocolate biscuits with a slight crunchy hit of cornflakes, chocolate icing and a little jewel of a walnut on top.  These biscuits are definitely something that have to be tried to be believed.  They are biscuits with the added decadence of rich chocolate icing, which makes them even more naughty.  They’re like nothing I’ve tried before and it’s very hard to stop at 1 or 2 or even 3!!

I made them for my hubby on the same day I’d already made the Hokey Pokey Biscuits so we were definitely on a sugar high in our household.  He was very excited and said that he remembered his Dad going mad for these when his Mum used to make them.  I can see where he gets his sweet tooth from!

These are a little bit more of an effort than your everyday biscuit, but I really do encourage you to try them.  Fantastic!

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Afghan Biscuits

Recipe from Ladies, a Plate

Ingredients

For the Biscuits

  • 170 g butter, softened
  • 100 g brown sugar
  • 180 g flour
  • 3 tbsp cocoa
  • ½ tsp baking powder
  • 60 g cornflakes (I used crunchy nut cornflakes)

For the Icing

  • 3 tbsp water
  • 45 g caster sugar
  • 45 g butter
  • 190 g icing sugar
  • 3 tbsp cocoa
  • 24–30 walnut halves

Preheat the oven to 180°C and line two baking trays with baking paper, or grease them lightly with butter.

Cream the butter and sugar until the mixture is pale and fluffy. Add the sifted dry ingredients, then knead in the cornflakes.

Put teaspoonfuls on the trays, leaving a little space around each biscuit. Flatten them slightly with a fork and bake for 12–14 minutes.

Cool on a rack.

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Gently heat the water, caster sugar and butter until the butter melts and simmer for one minute to form a syrup.

Beating all the time, pour about ¾ of the syrup onto the sifted icing sugar and cocoa. Add the remaining syrup if necessary to make a smooth, fudgy icing. Add a little hot water if it’s still too thick.

Put a teaspoonful of warm icing on each biscuit, plant a walnut half on the top of each, sinking it into the icing, and leave to set firmly.

Store in an airtight tin. They’ll stay fresh for 3–4 days (if they last that long). Makes 24–30 smallish biscuits.

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