Mum's Afghan biscuits
Nici Wickes shares her mum's winning recipe for classic Afghan biscuits. Add a liberal dollop of chocolate icing and top each with half a walnut for a true taste of New Zealand
- 200 g butter
- 1/2 cup white sugar
- 1 1/4 cups flour
- 1/4 cup dark cocoa
- pinch of salt
- 2 cups cornflakes
- 20 walnut halves
- 1 1/2 cups icing sugar
- 3 tbsp dark cocoa
- 1 tbsp butter, softened
- 1 - 2 tsp boiling water
- Preheat oven to 180°C. Line a tray with baking paper.
- Cream the butter and sugar thoroughly until light and fluffy – mix for at least 4-5 minutes. Sift in the flour, cocoa and salt, beating briefly until combined. Lastly stir in the cornflakes – don’t overmix but do make sure the cornflakes are mixed in. You will have a lumpy, buttery dough mixture.
- Mum uses a soup spoon as the ideal size to scoop dough onto the oven tray. They don’t spread, so you can place them quite close together.
- Bake for 15 -20 minutes. They should be crunchy on the outside and will firm up once cold.
- When cold, ice with chocolate icing and top each with half a walnut.
- Beat the icing sugar, cocoa and butter together. Drizzle in a few drops of boiling water to create a thick icing.