Hey folks! It’s been far too long between meals for us; looking after a small human doesn’t allow a lot of time for baking. However, now that Little Master Theo has decided to sleep a little more, I’ve been able to spend some long overdue time in the kitchen! I made these Afghan biscuits for Valentine’s day because nothing says “love” like butter, brown sugar and cornflakes. They have a high butter content which ensures a delicious melt-in-your-mouth consistency. Don’t be fooled by the name; these little morsels actually hail from New Zealand.
Ingredients: 250g butter (softened), ¾ cup brown sugar, ¼ cup cocoa, 1 2/3 cups plain flour, 2 ½ cups cornflakes & walnut halves. Icing: 1 ½ cups icing sugar, 2 tablespoons cocoa & 2 tablespoons hot water. Approx. 20 biscuits.
Method:
- Preheat oven to 180 degrees. Line two baking trays with baking paper.
- Beat butter and sugar together until light and fluffy. Add cocoa and flour. Beat on low speed until combined. Stir in cornflakes (slightly crushed – I just used my hands).
- Roll tablespoons of mixture into balls and place on baking trays. Make sure you don’t crowd the tray as they will spread.
- Cook for 16-18 minutes or until just firm to touch. Allow to cool completely.
- Icing: sift cocoa and icing sugar into a bowl. Add water and stir until smooth. You can always add extra icing sugar if the mixture is too runny or vice versa.
- Spoon icing onto biscuits and top with a walnut halve. Allow to set for an hour before eating.
Enjoy! More baking soon!
Bri xx
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