Afghan biscuits with cranberries and coconut
Enjoy a real Kiwi classic with this delicious Afghan biscuit recipe. Serve topped chocolate ganache and walnuts for a wonderfully nostalgic finish
- 1 1/4 cups (170g) plain flour
- 3 tbsp (30g) Dutch cocoa
- 1 cup (50g) cornflakes
- 1 cup (50g) dried cranberries
- 1/2 cup (35g) long-thread coconut
- 200 g unsalted butter, at room temperature
- 1/3 cup (75g) caster sugar
To ice and decorate
- 1 batch chocolate ganache
- whole walnuts or walnut praline, crushed
- Preheat the oven to 180˚C (160˚C fan-bake). Line two baking trays with baking paper.
- Sift the flour and cocoa into a bowl and set it aside.
- Place the cornflakes, cranberries and coconut in a separate bowl and set it aside.
- Cream the butter and sugar in a large mixing bowl with a handheld electric mixer until the mixture is light and fluffy.
- Gradually add the flour and cocoa and mix together until they are incorporated.
- Stir through the cornflakes, cranberries and coconut with a wooden spoon or spatula until the mixture is well combined. The mixture will be quite thick.
- Use a spoon to measure out equal amounts of dough, depending on how large or small you want your biscuits, and roll the dough portions between your hands into balls. A ball that is a little larger than a golf ball makes a nice-sized Afghan. Place the dough balls on the prepared baking tray at least 10cm apart. Flatten them slightly with the back of a fork.
- Bake the biscuits in the middle of the preheated oven for 15–20 minutes, depending on the size, until they start to feel firm when pressed lightly in the centre.
- Remove the biscuits from the oven and set them aside to cool on the tray for about 10 minutes, then transfer them to a wire cooling rack.
- Once they are completely cool, spread the ganache over the top of each biscuit. For a more classic Afghan, place a whole walnut on top of the ganache, or alternatively sprinkle over some crushed walnut praline.