Kiwi Afghan Biscuit's - 'Award Winning'
The Afghan biscuit is a crunchy, chocolatey Kiwi classic topped with smooth icing and a walnut.
Servings: 12 Biscuits
Ingredients
Biscuit
- 200 grams butter softened
- ½ cup castor sugar 100 grams
- 1 tsp vanilla essence
- 1 ¼ cups plain flour 188 grams
- ¼ cup cocoa powder 20g
- ½ tsp of cornflour
- 1 ½ cups cornflakes or crushed Weetbix
Icing
- 1 ½ cups icing sugar (powdered sugar) 225g
- 1 Tbsp cocoa powder
- 1 Tbsp melted butter
- 2-3 Tbsp boiling water
- Walnut halves to decorate
Instructions
To make the Biscuits
- Preheat oven to 180°C bake.
- Prepare your baking trays with baking paper.
- Cream the sugar, butter and vanilla until light and fluffy.
- Sift in the flour, cocoa and cornflour. Blend until mostly combined, then add the cornflakes and mix well.
- Roll tablespoons or use a medium sized cookie scoop, of mixture into balls and place on prepared trays. Press down and lightly flatten with clean wet hand.
- Bake for 15 minutes, until biscuits are just firm to the touch.
- Leave on trays for 10 minutes, then transfer to a wire rack to cool completely.
To make the Icing
- Sift the icing sugar and cocoa into a bowl.
- Add the melted butter and 1 tablespoon boiling water at a time, mixing well and adding more hot water as required until icing is a smooth, spreadable consistency
- Top each cooled biscuit with a generous portion of chocolate icing and decorate with walnut halves.