New Zealander recipe
How to make Afghan biscuits
New Zealand, recipes printed from the 1930s
Rich, buttery chocolate biscuits with crunchy cornflakes inside, topped with chocolate icing and half a walnut. They are only lightly sweet, which the icing makes up for.
Ingredients
- 200 g butter, softened
- 75 g sugar
- 175 g plain flour
- 25 g cocoa powder
- 60 g cornflakes
- For the icing: 150 g icing sugar, 1 tablespoon cocoa powder and about 2 tablespoons hot water
- About 20 walnut halves
Method
- Heat the oven to 180 °C and line two baking trays with baking paper.
- Beat the butter and sugar together until pale and creamy.
- Sift in the flour and cocoa and mix, then gently stir in the cornflakes without crushing them too much.
- Roll spoonfuls of the mixture into balls, put them on the trays and press them down a little. Bake for about 15 minutes, until firm, then cool on a rack.
- Mix the icing sugar and cocoa with enough hot water to make a thick icing. Spread a little on each cold biscuit and press a walnut half on top.
Made it at home? Tick it off and it goes into your kitchen passport.
Despite the name, the biscuit is thought to come from New Zealand. A recipe for 'Afghans' appeared in The Timaru Herald in 1934, and nobody knows for sure where the name came from.
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