How To Make Afghan Cookies
The cookies consist of crushed cornflakes that are combined with butter, cocoa, and sugar to create a firm dough that is usually formed into flattened balls.
Why these crispy cookies are named Afghan is uncertain, but the recipe can be found in Edmonds Cookery Book, dating back to 1955.
Baked until firm, each cookie is garnished with a dollop of chocolate icing and halved walnut or almond flakes.
RECIPE INGREDIENTS
250g butter, softened
3/4 cup brown sugar
1/4 cup Cocoa
1 2/3 cups plain flour
2 1/2 cups cornflakes
Chocolate icing:
1 1/2 cups icing sugar mixture
2 tablespoons cocoa powder
2 tablespoons hot water
DIRECTIONS ON HOW TO MAKE AFGHAN COOKIES
Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays and line with baking paper. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour.
Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on trays.
Make Chocolate icing:
Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
Spoon icing onto the tops of the biscuits, spreading slightly. Decorate with walnuts. Set aside for 1 hour to set. Serve.
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Ingredients
250g butter, softened
3/4 cup brown sugar
1/4 cup Cocoa
1 2/3 cups plain flour
2 1/2 cups cornflakes
Chocolate icing:
1 1/2 cups icing sugar mixture
2 tablespoons cocoa powder
2 tablespoons hot water
Instructions
- Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays and line with baking paper. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour.
- Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
- Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on trays.
- Make Chocolate icing:
- Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
- Spoon icing onto the tops of the biscuits, spreading slightly. Decorate with walnuts. Set aside for 1 hour to set. Serve.
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Ingredients
250g butter, softened
3/4 cup brown sugar
1/4 cup Cocoa
1 2/3 cups plain flour
2 1/2 cups cornflakes
Chocolate icing:
1 1/2 cups icing sugar mixture
2 tablespoons cocoa powder
2 tablespoons hot water
Instructions
- Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays and line with baking paper. Using an electric mixer, beat butter and sugar together until light and fluffy. Add cocoa and flour.
- Beat on low speed until combined. Stir in cornflakes. Roll level tablespoons of mixture into balls. Flatten slightly. Place onto prepared trays, 4cm apart, to allow room for spreading during cooking.
- Bake for 15 to 18 minutes or until just firm to the touch, swapping trays halfway through cooking. Cool completely on trays.
- Make Chocolate icing:
- Sift the icing sugar and cocoa into a bowl. Gradually stir in enough hot water until the mixture is smooth and combined.
- Spoon icing onto the tops of the biscuits, spreading slightly. Decorate with walnuts. Set aside for 1 hour to set. Serve.