Aghan Biscuits


Welcome to afternoon tea, New Zealand style! I have no idea where the name for these biscuits came from, they have no connection with Afghanistan at all…. (apparently). 


None the less, do not be afraid of the cornflake+cookie combination though, they have been a kiwi favourite for decades 🙂


Excuse the fuzzy images, I think my poor old iPhone 4 is suffering from old age a little! Have a nice week 🙂


Afghan Biscuits
100g butter
3 Tbsp sugar
2 Tbsp cocoa
4 Tbsp flour
3/4 cup cornflakes
Dash milk
1 Tbsp butter
1 tsp hot water
2 Tbsp cocoa
3 Tbsp icing sugar

Preheat the oven to 180 degrees Celsius and line a baking tray.

Soften the butter and beat with the sugar until light and fluffy. Add the cocoa, then the flour, then gently mix in the cornflakes. The mixture should be quite thick and able to be rolled but if it seems too thick; add a dash of milk. Roll into 12 balls, pressing down slightly. Bake for 12 minutes, until the afghans move when nudged slightly. Cool on the tray.

Mix together the butter and hot water until the butter is melted, heating in the microwave if need be. Mix in the cocoa and icing sugar until the mixture is thick. Ice the cookies and place a piece of walnut on top. Leave to set and devour.

Store in an airtight container for up to 4 days. Makes 12.



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