Afghan biscuits are a kiwi favourite with a not so kiwi name. This recipe produces a wonderfully crunchy, yet delicate biscuit made out of cornflakes, and always topped with chocolate icing and walnuts.
200g butter, softened ½ cup Chelsea Caster or Organic Sugar 1 tsp vanilla essence 1 ¼ cups plain flour ¼ cup cocoa 1 ½ cups cornflakes, lightly crushed Icing: 1 ½ cups Chelsea Rich Chocolate Icing 1 Tbsp butter (softened) 1-2 Tbsp boiling water
Preheat oven to 180°C. Grease or line a baking tray with baking paper. In a large bowl beat butter, sugar and vanilla until light and fluffy. Sift in flour and cocoa, stir thoroughly with the butter mixture until combined before stirring in the cornflakes. Place heaped teaspoonfuls onto baking tray, squeeze mixture together gently if necessary then press lightly with a fork. Bake for 15-20 minutes. Cool on a wire rack before icing.
Icing: Mix chocolate icing sugar, butter and 1 Tbsp boiling water at a time until combined, adding more hot water if necessary until icing is a spreadable consistency. Ice biscuits and top with half a walnut.