This recipe first appeared in New Zealand Woman's Weekly.
Read this next
- RecipeAnzac biscuits
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
- 10 mins preparation
- 20 mins cooking
- Makes 20
Print
Ingredients
- 200 gram butter
- 1/2 cup white sugar
- 1 1/4 cup flour
- 1/4 cup dark cocoa
- pinch of salt
- 2 cup cornflakes
- 20 walnut halves
Chocolate icing
- 1 1/2 cup icing sugar
- 3 tablespoon dark cocoa
- 1 tablespoon butter, softened
- 1 - 2 tsp boiling water
Method
- 1Preheat oven to 180°C. Line a tray with baking paper.
- 2Cream 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.
- 3Mum 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.
- 4Bake for 15 -20 minutes. They should be crunchy on the outside and will firm up once cold.
- 5When cold, ice with chocolate icing and top each with half a walnut.
Chocolate icing
- 6Beat the icing sugar, cocoa and butter together. Drizzle in a few drops of boiling water to create a thick icing.
Notes
- Nici says 'I’ve never been able to make a decent Afghan, so I asked Mum to show me her technique because while most recipes have similar ingredients, there must be something in the technique I wasn’t getting right. It turns out I was making two errors – the creaming step should be done thoroughly until mixture is really pale and fluffy. The other mistake I make is that the dough for Afghans is very buttery, which is the point where I often lose my nerve and add more flour. Don’t! They turn out just fine'. - While the Afghans are cooking, I find nothing more relaxing than shelling the walnuts for their tops. April is a lovely time to go walnut hunting, particularly if you live in the South Island where there seems to be wild walnut trees aplenty.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020
read more from