|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||2%|
|Total Sugars 9g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New Zealanders have a real soft spot for this chocolate and cornflake biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. The biscuits, unique to New Zealand, are known for their dark brown color. In fact, the Kiwis—a nickname for New Zealanders—regard these tasty treats as one of their most favorite national foods.
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.
This cookie was long referred to as an Afghan biscuit, though it is a New Zealand invention. Contrary to how it sounds, the biscuits have no ties to Afghanistan. The origin of the name is uncertain, but in 2020, in response to calls for greater cultural sensitivity, biscuit manufacturer Griffin's Foods renamed their version Milk Chocolate Roughs. One thing for sure—the biscuits are delicious and really easy to make.
200 grams (about 7-ounces) unsalted butter, at room temperature
1/2 cup superfine sugar
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 1/2 cups unsweetened corn flakes, such as Kellogg's
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons water
1/4 cup sliced almonds, optional
Gather the ingredients.
Preheat the oven to 350 F / 180 C. Line a baking sheet with baking paper. Set aside.
Cream the butter and superfine 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 confectioners' 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.