Home-baked chocolate afghans are nothing new, or flash for that matter. However, they are particularly yummy and seem to go perfectly with a hot drink on a cold day (like today, if you’re in Wellington!). To me they really belong in that “comfort food” category, right next to the ANZAC biscuit…
Afghan cookies are chunky, crunchy and slightly crumbly. And just like the kiwi ANZAC biscuit, Afghans require only a handful of ingredients so they are very easy to make.
The biscuits on their own are not very sweet so the icing is definitely needed and unless you have some extreme allergy to nuts..don’t forget to decorate with a wee walnut. Alternatively you could sprinkle with coconut. Delicious.
Kiwi Chocolate Afghan Biscuits
- 200 grams butter, softened
- 1/2 cup sugar
- 1 tsp vanilla essence
- 1 1/4 cup plain flour
- 1/4 cup cocoa
- 1 1/2 cornflakes, crushed
- 2 cups icing sugar
- 2 tbsps cocoa
- 1-2 Tbsp boiling water
Preheat oven to 180°C. Grease or line a baking tray with baking paper.
In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in flour and cocoa, stir thoroughly with the butter mixture until combined before stirring in the cornflakes.
Place heaped teaspoonfuls onto baking tray, squeeze mixture together gently if necessary then press lightly with a fork. Bake for 15-20 minutes. Cool on a wire rack before icing.
Mix the icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top with half a walnut.