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AFGHANS

AFGHANS

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 25 Biscuits

Ingredients
  

  • 200 g butter, softened
  • 1/2 cup sugar, can be brown sugar if you like
  • 1 tsp vanilla essence
  • 1-1/4 cups standard plain flour, I used a gluten-free blend
  • 1/4 cup cocoa
  • 1-1/2 - 2 cup cornflakes
  • Chocolate Icing (see two alternative recipes below)
  • Walnut halves (one half for each biscuit)

Instructions
 

  • Cream butter, sugar and vanilla essence until light and fluffy (about 2-3 minutes).
  • Sift flour and cocoa in a separate bowl. Stir into creamed mixture (it’s a very stiff mixture, so I recommend a metal spoon). Fold in cornflakes.
  • Spoon dessert-spoon sized mounds of mixture onto a greased oven tray (they’ll spread a little, so leave extra room). With a damp finger, press the edges gently into rounded shape and, if necessary, smooth tops.
  • Bake at 180°C (360°F) for 15 minutes or until lightly browned and firm (actually, they’re not really firm when ready, but they do harden as they cool, so don’t be tempted to overbake).
  • Remove from oven and place on wire rack to cool. When cooled, ice with chocolate icing of your choice (see recipes below) and decorate with a walnut piece.

Notes

CHOCOLATE ICING (using real chocolate)
Ingredients:
  • 200g dark or dairy chocolate (I used chocolate with 50% cocoa content)
  • 1/2 cup cream
  • 25g butter
Method:
  1. Break chocolate into top of a small bowl. Add butter and cream.
  2. Set over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on MEDIUM power for 1-2 minutes, stirring every 30 seconds. Let the chocolate cool till it’s warm, but don’t let it set.
  3. Beat until thick for a couple of minutes, then use a teaspoon to dollop icing on each biscuit, swirling the mixture with the back of the spoon. Decorate each biscuit with a walnut half.
  4. Pop the biscuits into the fridge to allow the chocolate icing to set, then remove and let them to come to room temperature before serving.
ALTERNATIVE CHOCOLATE ICING (using icing sugar)
Ingredients:
  • 1 Tbsp butter, softened
  • 1-1/2 cups icing sugar, sifted
  • 2 Tbsp cocoa, sifted
  • 2 Tbsp boiling water
  1. Make the chocolate icing by beating the butter, icing sugar and cocoa together. Add enough boiling water so the icing is just spreadable.
  2. Spread the icing over cooled biscuits using a teaspoon or palette knife and decorate each with a walnut half.
  3. Pop the biscuits into the fridge to allow the icing to set, then remove and let them come to room temperature before serving.
Keyword Afghans, Biscuits
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