Afghan biscuits are a classic Kiwi favourite. My Mum used to make them when I was little :)
David (Simon’s brother) was confused between Anzac and Afghan biscuits so I made these to teach him the difference.
Biscuits:
200 grams butter
½ cup caster sugar
1 teaspoon vanilla essence
1 ½ cups flour
3 tablespoons cocoa powder
1 ½ cups cornflakes
Icing and decoration:
walnuts
1 cup icing sugar
2 tablespoons cocoa powder
1 tablespoon butter
Dash of hot water
Preheat the oven to 180°C. Line a baking tray with baking paper.
Cream the butter and sugar together and then add the vanilla. Combine the dry ingredients together and then add to the butter mixture and mix well. Roll spoonfuls of the mixture into balls, place on the prepared tray and press down slightly. Bake for 10-15 minutes. Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Ice with chocolate icing and place a walnut on top. Store in an air-tight container.
Prepare the icing by combining the icing sugar, cocoa powder, butter and water in a bowl. Mix well until the mixture is free of lumps and a thick paste is formed. Add more water as necessary. Spoon the icing onto the biscuits and top with a walnut on each.
