How to Make Chocolate and Cornflake Afghan Biscuits

This cookie is for some reason called an Afghan cookie, although it is not from Afghanistan, and is not made by an Afghan dog. Afghan cookies are a specialty from New Zealand and are one of those sweet treats that you find in just about every cafe you walk into there.

These cookies are deliciously chocolate-y and get a nice crunch from the addition of cornflakes, which is also something that seems to be used often in cookies made in New Zealand.

The cookies are very easy to make, and lots of fun as a kid project when they want to do some baking. If you do make them with kids, just be prepared to face the fact that there may not be enough icing to glaze the biscuits at the end since it may disappear by the spoonful into someone’s mouth instead of going on top of the afghans. The walnuts help to cut the sweetness of the cookies, but if you aren’t a fan of walnuts, go ahead and stick some pecan nuts on the top (but don’t tell any New Zealander you know that you did that).

For The Cookies:

• 180 g Butter 6.4 oz
• 80 g Sugar 2.8 oz
• 60 g Cornflakes 2 oz
• 20 g Cocoa Powder 2 Tbsp
• 180 g All-purpose flour 6.4 oz

For The Glaze

• 20 g Butter 1 Tbsp
• 10 g Cocoa Powder 1 1/4 Tbsp
• 30 ml Boiling Water 2 Tbsp
• 250 g Icing Sugar (Powdered Sugar) 2 cups
• Walnut Halves for garnish

Heat the oven to 180°C (350°F ).

Use a standing mixer, if you have one, to cream the butter and sugar together until it is white and fluffy. Otherwise just use your strong arms and a wooden spoon.

Sift the cocoa powder and flour together, then mix in to the creamed mixture.

Again, if you don't have a sifter, don't worry. The cookies will work anyway.

Crush the cornflakes slightly with your hands or with a rolling pin, then carefully stir them into the mixture.

Put tablespoonfuls of the cookie dough onto a cookie tray covered with baking paper.

Bake for 18 - 20 minutes.

Leave on the tray to cool for 10 minutes, then transfer to a cooling-rack.

Once the afghan cookies have cooled completely:

1. Put the butter and cocoa into a small heatproof bowl.
2. Add the boiling water and whisk until the butter has melted.
3. Add the icing sugar and stir until you have a homogeneous mixture. If the glaze is runny, add more icing sugar a tablespoon at a time until it becomes thick enough to sit on a spoon without running off.
4. Add dollops of icing on the tops of the cookies (about 1 Tbsp for each cookie).
5. Place half a walnut on each cookie.

Leave the cookie to set before storing in an airtight container.

If you have extra glaze, keep it in the fridge to use on another sweet recipe, or be naughty and eat it with a spoon!