Afghans
Preheat oven to 180oC
Ingredients
- 200gm butter
- 1/2C Sugar
- 1.25C Flour – standard
- 1/4C Cocoa
- 2C Cornflakes
Soften butter slightly but don’t melt, cream with sugar until white and fluffy, either with hand beaters, bench mixer or by hand. Sift flour and cocoa into creamed mixture and mix well, add cornflakes and mix through. I find it’s best to mix the flour and cocoa in before adding the cornflakes so you can ensure that it’s all well blended, nothing worse than have a lump of unabsorbed butter, it just melts and spreads everywhere on the oven tray. The cornflakes will crush a little when you are mixing, but try not to completely blend them up!
Shape into balls – the ones in the picture were about a desertspoon full of mixture, rolled and pressed flat slightly. I got about 10 for the above recipe, I usually double it. If the dough is sticky but you don’t want to add more flour, flour your hands slightly for rolling.
Sometimes this recipe the dough feels too soft, usually I just let it sit for 10 or so minutes to let the flour absorb in and firm up, there is room to add maybe another 1/4 C of flour if you really feel it’s too soft. (no more though, don’t want dry hard bikkies!)
Bake for around 15 minutes, depending on size.
How can you tell if they’re ready? Biscuits should still feel soft when you prod them even when fully cooked, they will harden on cooling. The difference though is the edges are firming up and when you prod the biscuit it’s like the difference between pushing wet sand and trying to push dry sand… hope that helps!
Once cool you can ice with either chocolate icing (see below) or with melted chocolate – (the ones above have chocolate)
Chocolate Icing
2C Icing Sugar
2T Cocoa
1t Butter
Add boiling water (over the butter to melt) bit by bit and work into the ingredients with a fork until a firm but spreadable consistency is reached. If you’ve not made icing before, you really need to add the water in small amounts and carefully.
Once iced, top with a walnut if desired.
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