Posted by: Joan Spiller | August 7, 2011

Afghans – Recipe

Not for those watching their cholesterol, perhaps – as the only moisture in these biscuits (cookies) comes from copious amounts of butter, but that is also what makes them so so good!

200g soft butter
1/2c white sugar
1&1/4c high grade white flour
1/4c cocoa pdr
2c cornflakes

Beat the butter and sugar until it’s pale in colour and goes kinda fluffy.  Sift in the flour and cocoa and mix well. Add in the cornflakes.

Now comes the fun part – the mixture is very dry and a bit scary looking right now. Get your hands into the mixture and combine it all well. This is important – do it!

Spoon mounds (not balls .. you want them to kinda be a little fatter on the base than on the top) of the mixture onto a greased tray and bake in a pre-heated oven at 175degs C for around 15 mins.

When cold, ice with a thick chocolate frosting then top each biscuit with a half walnut to be traditional or – if you’re like me and have found a new fave nut (and I don’t mean my supplier heheh) I prefer to use pecans.

Makes around 25 / doubles fine. Oh and you can make this mixture ahead of time – simply place on trays, freeze then bag up (once frozen) for quickie cookies any time you want them..  (Thaw before cooking)



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