Everyday recipes
Afghan biscuits
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Cakes/baking
INGREDIENTS
250g butter, chopped, at room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
1 cup self-raising flour
1 cup plain flour
1/3 cup cocoa
2 cups lightly crushed cornflakes
¼ cup desiccated coconut
Chocolate icing
1 cup icing sugar
2 tablespoons cocoa
2 tablespoons butter, at room temperature
2 tablespoons boiling water
chopped brazil nuts, to decorate
METHOD
- Preheat oven to moderate, 180°C. Lightly grease and line 2 baking trays.
- In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in vanilla.
- Sift flours and cocoa together. Fold into creamed mixture. Stir through cornflakes and coconut.
- Roll level tablespoons of mixture into balls. Arrange on prepared trays, leaving 4cm space between each biscuit (this allows for spreading). Flatten lightly with a fork. Bake for 15-20 minutes. Cool on trays.
- Chocolate icing: sift icing sugar and cocoa together into a small bowl. Stir in butter and water until icing is smooth and spreadable.
- Spread icing over cooled biscuits. Sprinkle with brazil nuts.
Top tip
- Butter should be at room temperature for easier creaming. Nuts can be omitted, if preferred.
