New Zealand Afghan Biscuits (Cookies)
by Jay Wadams
New Zealand Afghan Biscuits are crunchy chocolate and cornflake cookies, covered with melt-in-the-mouth chocolate icing and topped with a walnut half. A classic or the NZ kitchen, these sweet treats are loved by old and young alike.
Ingredients
for the biscuits:
- 200 g unsalted butter softened
- 100 g ½ cup sugar
- 150 g plain flour 1 ¼ cups
- 50 g unsweetened cocoa powder ¼ cup
- ½ tsp baking powder
- ¼ tsp sea salt
- 75 g cornflakes 2 cups approx.
for the icing:
- 250 g powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 Tbsp butter softened
- 1 tsp vanilla extract
- 2-3 Tbsp hot water
- 10 walnut halves
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4 and line an oven tray with baking parchment paper or a silicone mat.
- CREAM BUTTER AND SUGAR: In a large mixing bowl or the bowl of a stand mixer with the paddle attachment fitted, cream the butter and sugar together until pale and fluffy.
- ADD DRY INGREDIENTS: Sift over the flour, cocoa baking powder and sea salt, then run the mixture on low until evenly mixed through. At this stage the mixture will likely look very crumbly but don’t despair, it will come together.
- ADD CORNFLAKES: Stir through the cornflakes, then using a wooden spoon, beat the mixture until it forms a soft dough.
- SHAPE SOUGH: Roll the dough into 10 balls. They should be slightly larger than a golf ball in size, then place on the prepared tray.
- BAKE: Bake in the preheated oven for 20 minutes. If the biscuits are still very domed when you take them out of the oven, flatten gently with a fork or the back of a spoon.
- COOL: Allow to cool on the tray for 2-3 minutes, then transfer to a rack to cool completely.
- MAKE FROSTING: When the biscuits are completely cool, make the icing by whisking together the powdered sugar and cocoa. Beat in the butter, vanilla extract and hot water, adding extra water only in tiny little dribbles until you have a thick, spreadable frosting.
- FROST COOKIES: Spread the icing thickly onto the top of each biscuit, then top with a walnut half.
Nutrition
Serving: 1cookie | Calories: 398kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 149mg | Potassium: 128mg | Fiber: 3g | Sugar: 35g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 4mg