|Nutritional Guidelines (per serving)|
New Zealanders have a real soft spot for the chocolate and cornflake Afghan biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. While the origin of the name is uncertain, there is one thing for sure, the biscuits are delicious and really easy to make. Just remember that it's important to use unsweetened cornflakes, otherwise the biscuits will be too sweet. I use the Kellogg's brand.
A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly.
The biscuits, quite unique to New Zealand, are known for its dark brown color. Contrary to how it sounds, the biscuits have no ties to Afghanistan. In fact, the Kiwis -- a nickname for New Zealanders -- regard these tasty treats as one of their most favorite national foods.
But don't wait to visit New Zealand to try these sweet treats, which can easily be created with very inexpensive ingredients.
- 200 grams butter (at room temperature)
- 1/2 cup castor sugar
- 1 1/2 cups all-purpose flour
- 3 tbsp. unsweetened cocoa powder
- 1 1/2 cups unsweetened corn flakes (Kellogg's)
- 1 cup icing sugar
- 2 tbsp. unsweetened cocoa powder
- 3 tbsp. water
- Optional: 1/4 cup flaked almonds
Pre-heat the oven to 350F (180C). Line a baking sheet with baking paper. Set aside.
Cream the butter and sugar until light and fluffy.
Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes and don't worry if they crumble.
Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack.
Prepare the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency.
Spoon a little icing on each cookie, and decorate with flaked almonds.
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