Posted by: Joan Spiller | May 21, 2013

Afghan cookies – Recipe


One of my fave biscuits / cookies – I don’t make these often and yet they really are quite simple. Mind you, the only thing binding all the ingredients is butter, so perhaps it’s just as well they’re a treat not a regular thing 😉

To anyone who has never had one of these? Imagine a chocolate shortbread, with added crunch (thanks to the kornies / cornflakes) topped with a dreamy choc icing – I know, start cooking!

As always, good quality ingredients matter. Best cocoa you can afford, good quality butter and high grade flour do make a difference..

200g soft butter
1/2c white sugar
1&1/4c 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 not attempt to do this with a spoon, your hands are the best tool for this job.

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 cookies. The mixture doubles fine. Oh and you can make this mixture ahead of time – simply place on trays as though you’re about to bake them ie shaped. Free flow freeze then bag up (once frozen) for quickie cookies any time you want them..

(Thaw before cooking)

Enjoy!

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Responses

  1. Looks and sounds delicious! Wonder why they are called Afghan cookies…

    Like


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