Overview
Kiwi Favourite chocolate Afghan Biscuits
By Amy // Posted Sep 25, 2020 // Category Cookies
Chocolate Afghan biscuits are another Kiwi staple treat and I grew up eating tons of them.
According to Wikipedia, Afghan cookies are rumoured to have originated from the First Anglo-Afghan War. Or it’s because the biscuits texture is similar to the landscape of Afghanistan. Hence, the name, Afghan.
Name aside, what I like the most about them is the chewiness – this comes from, believe or not, the cornflakes.
When you get to the chocolate and walnuts, you hit another layer of complex soft and hard textures. I really recommend making this if you’ve never tried it!
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tips
1. Adjust the icing to your liking
I was careful not to add too much water to the icing as a thicker icing looks much better on the cookie. Also, if you feel the colour of your icing isn’t dark enough, add a little more cocoa powder. In my opinion, a darker colour looks much better.
2. Keep the cornflakes as they are
While making a few test batches, I tried pulsing the cornflakes to make the cookies appear neater and less bumpy. It doesn’t taste as good, so full sized, uncrushed cornflakes are the way to go.
3. Cream the butter, sugar and vanilla until light and fluffy
Creaming the butter and sugar helps produce a lighter texture and evenly distributes the sugar in the batter. You’ll see that the colour starts to change to a pale yellow and the volume of the batter will change. This can take a few minutes. Be patient and make sure your butter is at room temperature.
Preheat your oven to 180°C. Line two baking trays with baking paper.
Beat the butter, sugar and vanilla extract until it becomes light and fluffy. Sift in the flour and cocoa and mix until just combined. Add the cornflakes and mix gently.
Scoop up a tablespoon of batter, roll it into a ball and place it onto the baking tray. Gently press down using a fork. Bake for 15-20 minutes. Let the biscuits cool, preferably on a cooling rack, before icing.
Place the icing sugar, cocoa, vanilla extract, water and melted butter into a large bowl. Mix using a fork. Add more water until you are happy with the consistency. I used little water to have a thick icing for my biscuits.
Spread the icing on top of the biscuits using a teaspoon. Top with walnut pieces in the centre.
Makes around 14-16 biscuits.
Ingredients
Directions
Preheat your oven to 180°C. Line two baking trays with baking paper.
Beat the butter, sugar and vanilla extract until it becomes light and fluffy. Sift in the flour and cocoa and mix until just combined. Add the cornflakes and mix gently.
Scoop up a tablespoon of batter, roll it into a ball and place it onto the baking tray. Gently press down using a fork. Bake for 15-20 minutes. Let the biscuits cool, preferably on a cooling rack, before icing.
Place the icing sugar, cocoa, vanilla extract, water and melted butter into a large bowl. Mix using a fork. Add more water until you are happy with the consistency. I used little water to have a thick icing for my biscuits.
Spread the icing on top of the biscuits using a teaspoon. Top with walnut pieces in the centre.
Makes around 14-16 biscuits.
Servings 16
- Amount Per Serving
- Calories 246
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 7.2g36%
- Cholesterol 30mg10%
- Sodium 105mg5%
- Potassium 63mg2%
- Total Carbohydrate 35.7g12%
- Dietary Fiber 0.9g4%
- Sugars 24.9g
- Protein 1.6g4%
- Calcium 7%
- Iron 1%
- Vitamin D 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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