Afghans are a classic taste of kiwi baking. They're a crunchy, crumbly, cornflakey cookie, covered in chocolate icing and topped with a walnut. If you're not a walnut fan, you can leave it off or substitute it for a little coconut. The difference between these afghans and other recipes is that I use a boiled icing. Boiled icing is made similar to how you would cook custard, with milk, icing sugar, cocoa and a little butter. Ingredients (makes 36 small biscuits or 16 large):
- 200 grams butter, softened
- 1/3 cup of packed brown sugar
- 1 1/4 cups of plain flour
- 1/4 cup of cocoa
- 1 1/2 cups of crushed cornflakes
Chocolate Fudge Icing
- 1/2 cup cocoa
- 1 1/4 cups of icing sugar
- 20 grams butter
- 1 cup of milk
- 1 tsp vanilla essence
- 70 grams of walnut pieces
Preheat oven to 180 degrees celsius. Line two baking trays with baking paper.
To make the biscuits, cream the butter and sugar till light and fluffy.
Gently stir in sifted cocoa and flour. Once well combined stir in the crushed cornflakes.
Use wet hands to roll small balls, arrange on the baking trays and press lightly with a wet fork.
Bake for 12 minutes; or 18 minutes if making large biscuits. When cooked, cool on a wire rack.
Once cooled make the icing. Sift the icing sugar and cocoa into a small saucepan. Pour in 1/4 of the milk and whisk to combine. Make sure their are no dry lumps, then pour in the rest of the milk and butter.
Put the saucepan on a medium heat and bring the boil, stirring occasionally. Boil rapidly for 1 - 2 minutes till thickened a little. Remove from the heat and add the vanilla essence.
Leave to cool for a couple of minutes, you'll notice it thicken more and more as it cools. While still warm spread spoonfuls of icing on top of each cookie. Place a walnut half or a couple of pieces on the top of each cookie.
Enjoy.
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