Afghan biscuits
These chocolatey Afghan biscuits are absolutely delicious enjoyed with a mug of coffee for afternoon tea. They keep well covered in the fridge for up to a week, but we don't think they'll last that long.
- 12 mins cooking
- Serves 12
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Ingredients
Afghan biscuits
- 180 gram butter, softened
- 1/3 cup caster sugar
- 1 1/2 cup plain flour
- 1 tablespoon cocoa powder
- 1 cup cornflakes, crushed lightly
- 1/4 cup desiccated coconut, toasted
Icing
- 3/4 cup icing sugar
- 1 tablespoon cocoa powder
- 1 teaspoon soft butter
- 2 tablespoon water
Method
Afghan biscuits
- 1Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
- 2In a small bowl, beat butter and sugar with electric mixer until light and fluffy. Stir in sifted flour and cocoa, then cornflakes and coconut in 2 batches.
- 3Place 3-level-teaspoon portions of mixture about 3cm apart on oven trays.
- 4Bake about 12 minutes or until biscuits are firm and browned lightly. Stand biscuits 5 minutes before lifting onto a wire rack to cool.
- 5Make chocolate icing. Spread warm chocolate icing quickly over biscuits.
Chocolate icing
- 6In small heatproof bowl, combine sifted icing sugar and cocoa. Stir in butter and enough water to make a stiff paste. Stir over small saucepan of simmering water until spreadable.
Notes
Store in an airtight container for up to a week.
