Chocolate Afghans
A Kiwi favourite that is New Zealand's best-kept secret. Made with simple to source ingredients, you'll be able to whip up a batch of these chocolate iced delights in no time!
Ingredients
Biscuit Base
- 200 g butter, softened
- ½ cup white sugar
- 1¼ cup plain flour
- ¼ cup cocoa powder
- 1 teaspoon vanilla essence
- 2 cups cornflakes
Icing
- 1½ cups icing sugar
- 1½ tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon butter, melted
- 1-2 tablespoons water
- 18 walnut halves, optional
Instructions
- Preheat oven to 180 degree celsius. Prepare an oven tray by covering with baking paper.
- Cream butter and sugar together until light in colour and creamy in texture.
- Add flour, cocoa and vanilla essence. Mix well then add cornflakes and lightly combine.
- Take a tablespoonful sized amount and roll into a ball. Slightly flatten with your fingers and add onto baking tray.
- Bake for 12 minutes. They will still be soft when you take them out of the oven but they'll firm up as they cool down.
- To prepare the icing, add all icing ingredients (excluding the walnut) into a medium bowl. Mix to combine until smooth. Add a little more water to mixture to thin it down, or add a little more icing sugar to thicken it up.
- Ice the biscuits when they are cold. Finish by adding a walnut half on top (optional).
Notes
- If you want to skip the walnut, substitute this with a light sprinkling of desiccated coconut.
- If you love walnuts, you can crush a small handful and add it into the biscuit mixture along with the cornflakes to combine.