Afghan Biscuits

Afghan Biscuits

By 6 May, 2018

These deliciously buttery, crunchy chocolate biscuits are very popular in New Zealand, and not in Afghanistan, as you might guess from the name.  Their origin is unknown but I can guarantee they're very yum. The recipe is from my Mini Chef: Cooking with Kids cookbook.

  • Prep Time : 15-20 minutes
  • Cook Time : 15-20 minutes
  • Yield : 20



Preheat oven to 180degC (160degC fan-forced).  Line two baking trays with baking paper.
In a large mixing bowl, beat together the butter and sugar until light and creamy. In a separate bowl, sift together the flour and cocoa and fold into the butter mixture.
Lightly crush the cornflakes in your hands then stir them through the chocolate mixture with a wooden spoon - it will be a bit stiff so do it carefully.
Use your hands to shape the mixture into balls about the size of a large walnut.  Place each ball on a tray about 3cm apart, then gently press them flat.
Place in oven and bake for 15-20 minutes.  Leave on tray for 10 minutes then transfer to a wire rack to cool.
While the biscuits are cooling, make the glaze: place the chocolate, butter and honey into a small heatproof bowl set over a saucepan of simmering water.  Stir until smooth and glossy.  Remove bowl from heat.
When biscuits are cool, spoon a little of the chocolate glaze over each one and top with a pecan or walnut.




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