Afghan Biscuits
Inroduction
About this Recipe
By: Sheridan Rogers
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.
Crush the cornflakes lightly between your hands before measuring.
Ingredients
- softened unsalted butter 200g
- dark brown sugar 1/2 cup (110g)
- plain flour 1 1/4 cups (185g)
- good quality dark cocoa 1/4 cup (25g)
- cornflakes 2 cups (100g), crushed
Chocolate Glaze
- 70% good quality dark chocolate 90g
- unsalted butter 60g
- honey 1 teaspoon
- whole walnuts or pecans 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 (though I bet the kids will prefer them sprinkled with 100s & 1000s).