Afghan Biscuit is a traditional baked biscuit from New Zealand. The most interesting thing I found about this biscuit is the fact that it is made with cornflakes. Traditionally it topped with a chocolate icing and a half walnut. Since these are not baked with any leavening agent, these cookies tend to soft and chewy.
We are starting the ABC Bake around the world, where each day will be a dish starting with alphabets.
Today is A for Afghan Biscuit from New Zealand
I am not sure how I landed to check out these cookies. I had originally planned on making An Pan from Japan. My initial plan was to bake bread from different countries, so An Pan was suitable. However, once the plan got changed, my list was getting changed on daily basis. I went on to pick Aghi Gesgoudz. I was so happy when I realized I could do these Afghan Biscuits. I adapted mine from here and read about it in Wiki as well.
The fun part was, I had cornflakes with almonds ready at home and that made baking these biscuits very quick. The biscuits are rich and dense and have a crunchiness because of the cornflakes. And on top, the chocolate icing makes it even more interesting. I skipped topping it with walnuts as my boys won’t eat it. I was surprised that they enjoyed it, in spite of the cornflakes in it. Chinnu saw me adding it and said he doesn’t want the almonds added. I couldn’t parse it fully and said he has to eat it along with it. He was hesitant and finally gave it. He was quite taken in with the taste and texture in the end.
I was searching for the origin of the recipe to be recorded here. However, I realized that the origin and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. There are lots of theories as to how these biscuits got their name, though none seem to relate directly to Afghanistan. Regardless, these chocolate and cornflake cookies topped with walnuts are a true New Zealand classic.
This yields about 20 medium size biscuits and stays good for a couple of days.
Step by Step Pictures for baking Afgan Biscuits
Afghan Biscuit from New Zealand
For the Cookies
1/2 cup Unsalted Butter
1/2 cup Sugar
1 cup All Purpose Flour
1/4 cup Cocoa Powder
1.5 cups Cornflakes
Walnuts, to decorate
For Chocolate icing
1 cup Icing Sugar
2 tbsp cocoa powder
For the Biscuits
Preheat oven to 185°C. In a bowl, take the butter, using an electric mixer, beat well. Then add sugar and a pinch of salt. Beat until pale and fluffy.
Add flour, cocoa powder and cornflakes, and stir to combine.
Roll tablespoonfuls of mixture into balls, flatten slightly and place on greased and lined baking trays, 2 cm apart. Bake for 15 to 20 minutes or until just firm.
Set aside to cool.
For the Icing
To make the icing, whisk icing sugar and cocoa powder together with 2 tbsp water until combined to a thick paste consistency. Add more water, 1 tsp at a time, if necessary.
Immediately spread over cooled biscuits and top each with a little of the chopped walnuts, to decorate.
- 1/2cup Butterunsalted
- 1/2cup Sugar
- 1cup All Purpose Flour
- 1/4cup Cocoa Powder
- 1.5cups Cornflakes
- Walnuts \to decorate
- 1cup Icing Sugar
- 2tbsp Cocoa Powder
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Preheat oven to 185°C. In a bowl, take the butter, using an electric mixer, beat well. Then add sugar and a pinch of salt. Beat until pale and fluffy.
-
Add flour, cocoa powder and cornflakes, and stir to combine.
-
Roll tablespoonfuls of mixture into balls, flatten slightly and place on greased and lined baking trays, 2 cm apart. Bake for 15 to 20 minutes or until just firm.
-
Set aside to cool.
-
To make the icing, whisk icing sugar and cocoa powder together with 2 tbsp water until combined to a thick paste consistency.
-
Add more water, 1 tsp at a time, if necessary.
-
Immediately spread over cooled biscuits and top each with a little of the chopped walnuts, to decorate.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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