Afghans are a childhood favourite for most kiwis, I think. We almost all had them at some stage or another. To be honest, I was never a huge fan. The boys in my house now though are, so decided to whip a batch out. These ones have cornflakes in them (not sure if that's traditional, or not, but I don't recall it from the days gone by) and it is, in my opinion, a HUGE plus. I really enjoyed these. I've eaten two today already.
The recipe said it made about 18 biscuits, but I got about 25 or so, so filled the coffers for a couple of days!
225 g butter
1/2 cup sugar
1 tsp vanilla essence (I used golden syrup 'cause I was out of vanilla)
185 g flour
1/2 cup cocoa
3 cups cornflakes
1/3 cup desiccated coconut
1 cup icing sugar
2 tbsp cocoa
1 - 2 tbsp boiling water
walnut halves, for decorating if you wish
- Preheat oven to 170 degrees celcius. Line baking trays.
- Cream butter and sugar until pale and thick. Add vanilla and beat until combined.
- Beat in flour, cocoa and coconut. Lastly, mix in cornflakes (best to do this with a wooden spoon, as mixture can get pretty hard for cake mixers to work with). Don't worry if flakes get crushed up.
- Place golfballs of mixture on trays and press down with a fork or your hand.
- Bake for about 12 minutes. Cool for 10 minutes on trays before transferring to a wire rack.
- Stir icing ingredients together until a thickish paste is formed - best to do this when you're ready to ice, as it will continue to thicken and harden with time.
- When cooled ice the biscuits and decorate.