Afghan Biscuit is a traditional baked biscuit from New Zealand. The most interesting thing I found about this biscuit is the fact that it is made with cornflakes. Traditionally it topped with a chocolate icing and a half walnut..The recipe comes from New Zealand's most popular and one of its oldest, recipe books Edmond's. The book was so popular that for a few years after its release, en.ed couples were sent a copy of the book for free because no wife should be without one..
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New Zealanders have an actual gentle spot for the chocolate and cornflake Afghan biscuit. The biscuit, also referred to as a “cookie,” is topped with chocolate icing and walnuts or flaked almonds. Whereas the origin of the title is unsure, there’s one factor for positive, the biscuits are scrumptious and very easy to make. Simply do not forget that it is necessary to make use of unsweetened cornflakes, in any other case the biscuits will likely be too candy. I take advantage of the Kellogg’s model.
A tip on the cookie dough — you really want to roll and press the dough firmly right into a ball as a result of the cornflakes could make the dough just a little crumbly.
The biscuits, fairly distinctive to New Zealand, are recognized for its darkish brown coloration. Opposite to the way it sounds, the biscuits haven’t any ties to Afghanistan. In reality, the Kiwis — a nickname for New Zealanders — regard these tasty treats as considered one of their most favourite nationwide meals.
However do not wait to go to New Zealand to strive these candy treats, which may simply be created with very cheap elements.
What You will Want
- 200 grams of butter, at room temperature
- 1/2 cup of castor sugar
- 1 1/2 cups of all-purpose flour
- three Tbsp unsweetened cocoa powder
- 1 1/2 cups of unsweetened corn flakes (Kellogg’s)
- 1 cup of icing sugar
- 2 Tbsp of unsweetened cocoa powder
- three Tbsp water
- 1/four cup of flaked almonds (non-obligatory)
The best way to Make It
- Pre-heat the oven to 350F (180C). Line a baking sheet with baking paper. Put aside.
- Cream the butter and sugar till gentle and fluffy.
- Sift collectively the flour and cocoa powder and blend into butter combination with a wood spoon. Fold in cornflakes and don’t be concerned in the event that they crumble.
- Roll or press 1 1/2 teaspoonfuls of the dough into balls and flatten them barely. Place them about 2 inches aside on the baking sheet.
- Bake within the oven for 10 to 15 minutes. Take away from oven, and funky on a wire rack.
- Put together the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Combine nicely till the combination is freed from lumps and of a creamy consistency.
- Spoon just a little icing on every cookie, and embellish with flaked almonds.
- New Zealand Chocolate and Cornflake Afghan Biscuits
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