Afghan Biscuits
Brings back memories of a true NZ classic treat – chocolatey, crunchy and super quick and easy to make. A perfect school holiday baking recipe to try out.
Ingredients
- 200g butter, softened
- ½ cup caster sugar
- 1 tsp Mrs Rogers natural vanilla flavoured essence
- 1¼ cup plain flour
- ¼ cup Mrs Rogers cocoa powder, sifted
- ½ tsp Mrs Rogers salt
- 1½ cups cornflakes
For the icing / topping
- Mrs Rogers Chocolate icing mix
- 2-3 Tbsp hot water (add 1 tbsp at a time)
- Walnut halves (optional - approx. 12 walnuts halved)
- Mrs Rogers Baking Paper for lining tray
Directions
- Preheat the oven to 180°c conventional bake, 160°c fan bake. Line 1-2 baking trays with baking paper.
- In a large bowl, cream butter, sugar and salt until light and fluffy.
- Add the vanilla essence and mix through. Sift in the flour and cocoa, and mix until combined, then add the cornflakes and mix well.
- Using a tablespoon, scoop heaped pieces of dough and roll into balls, place onto the lined baking tray, slightly press down with a fork. Make sure you leave room between each biscuit for spreading when cooking (approx. 2cms apart).
- Bake for 12-15 minutes, or until the edges are set. If you are baking two trays of biscuits at a time you may need to increase your cooking time to 15-20 minutes and swap the trays around halfway through baking.
- Remove from oven and leave on tray for 10 minutes then move to a rack and let cool completely.
- Mix chocolate icing mix as per pack instructions with 1 tbsp of hot water at a time until you have a smooth spreadable consistency.
- Spread some icing mix over the top of each biscuit and place a walnut half on top of each one. Leave until the icing has firmed.