Haha my grandfather goes crazy over these biscuits 🙂 The reason they aren’t true afghans is because I didn’t use a method where you cream the butter and sugar first, I did a melt and mix one. Plus, I didn’t have any cornflakes :O So I had to use some crushed up weetbix. Anyway, they taste good!
If you don’t feel like icing them, they work just as well ‘nude’ 🙂
Usually when rolling afghans I get itchy hands because of the cornflakes (does that happen to anyone else?) but thankfully this time I was spared. These are a kiwi classic and a super easy tin-filler cookie 🙂
Chocolate Crunchies/Afghan Biscuits
1/2 cup white sugar
2-3 Tbsp cocoa
1/2 tsp baking powder
3/4 cup four
1&1/2 cups crushed weetbix (or cornflakes!) (plus extra to roll in)
Icing+Topping (To make them into afghans):
1/2 cup icing sugar
1 Tbsp cocoa
1 Tbsp butter
Preheat the oven to 180 degrees Celsius and line a cookie tray.
Melt the butter with the sugar and cocoa (don’t let it get too hot though, go for just melted). Remove from heat and mix in the egg, followed by the baking powder and then the flour. Fold in the crushed weetbix/cornflakes.
Roll tablespoonful-sized balls of the dough and roll in some extra crushed weetbix/cornflakes. Place on the baking tray and flatten with a fork. Bake for 20 minutes, until firm and the cookies move when nudged.
Cool on a wire rack to cool.
To make the icing, mix together the icing sugar and cocoa, then put the butter and bit of hot water in a well in the centre. Mix to melt the butter, you may need to put it in the microwave for about 10 seconds on high to get the butter melted depending on room temp etc). Add a bit more water to make the consistency a bit thinner if you need, it should be smooth and thin enough to spread 🙂 Ice the tops of the cookies and place a walnut piece on top. Leave to set and store in an airtight container.
Makes 20, lasts for about 3 days!
Have a good day!