Every now and then one of us gets a bit homesick, and New Zealand feels extra far away (just in case it isn't far enough already). Our current cure is to make some comfort food that we grew up with, which generally comes in the form of chicken pie, or our latest favourite, Afghans. I have no idea how a chocolate biscuit that has cornflakes in it came to be called an Afghan, (or how someone thought it would be appropriate to name a biscuit that), but inappropriate names aside, they taste awesome. The recipe is from Edmonds Cookbook, which is a staple in most New Zealand households. Most copies have been well thumbed through and are covered in splatters - my parents copy only has some of the pages still attached, the rest are floating around the shelf which makes using it a bit of an adventure.
These were one of my absolute favourite cookies (or biscuits, as we call them) growing up. I don't know whether its the intense cocoa flavour, the fact that they have cornflakes in them which makes them super awesome, or that they are topped with another Edmonds staple "shitty chocolate icing", which was a rite of passage for almost every kid's (In NZ anyway) childhood. They are just the best. I cant recommend them enough.
Afghans
- Makes 12-14 cookies -
Afghan Biscuits
200g butter (⅞ of a cup or 14 Tbsp), Softened.
100g sugar
½ tsp vanilla
180g all-purpose flour
30g cocoa
½ tsp salt
2 cups (70g) cornflakes
Chocolate Topping
30g unsalted butter, at room temperature
125g icing sugar, sifted
15g cocoa
Pinch of salt
1 Tbsp Boiling water
Walnut Halves
- PROCESS -
AFGHAN COOKIES
Preheat the oven to 350°f/180°c. Line two sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla and mix to incorporate. Add flour, cocoa, and salt, and mix until combined. Add the cornflakes and mix briefly to incorporate.
Place 2 Tbsp scoops on the prepared baking sheets, leaving room for spreading. Gently roll each piece of dough into a ball and flatten slightly.
Bake for 12-15 minutes, rotating pans half way through, or until the edges are set. Remove from oven, and allow to sit on the tray for 5-10 minutes. Move to an oven rack, and allow the biscuits to cool completely.
CHOCOLATE TOPPING
Combine butter, icing sugar and cocoa in a small mixing bowl. Add boiling water and mix until smooth (refrain from adding extra water until you have mixed well, or you get stuck in an icing sugar - water - icing sugar vortex)
Spoon a small amount of the icing onto each biscuit, and place a walnut half on each one.
Store in an airtight container in the fridge for a more 'fudgy' texture, or out at room temperature if you prefer them more crunchy!
