Don’t let the name fool you. Afghan Biscuits are a traditional New Zealand cookie. Although it’s not known where the name comes from, these biscuits have nothing to do with Afghanistan, and are a real favourite with Kiwis.
Comprising mostly of chocolate and cornflakes, Afghan Biscuits are super easy to make. You can get the kids involved in baking up these sweet treats… perhaps as a gift for Mother’s Day.
Whether you’re on a New Zealand vacation, or looking to bake these up in your own kitchen, Afghan Biscuits are certainly a delicious snack to enjoy any time.
Servings: 24 cookies
- 3/4 – 1 cup (200g) butter, at room temperature
- 1/2 cup castor sugar
- 1-1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1-1/2 cups unsweetened cornflakes (try Kellogg’s Cornflakes)
- Walnuts for decoration (optional)
- 1 cup icing sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons warm water
- Pre-heat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar until light and fluffy.
- Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes.
- Spoon out 1-1/2 teaspoons of the dough, rolling them firmly into balls and then pressing firmly to flatten them slightly. Place them about 2 inches apart on the prepared baking sheet.
- Bake for 10 to 15 minutes. Remove from oven, and completely cool on a wire rack.
- Prepare the icing by combining the icing sugar, unsweetened cocoa powder, and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency.
- Spoon a small amount of icing on each cookie.
- Decorate with walnut pieces (optional)