Afghan Biscuit — Print Recipe — The Culinary Codex

Rich, crumbly chocolate biscuit studded with crushed cornflakes and topped with thick chocolate icing and a walnut half, a uniquely Kiwi creation.

Ingredients

1 Cream butter and sugar together until pale and fluffy. Add vanilla extract and mix to combine.
2 Sift flour and cocoa into the butter mixture. Stir until just combined, then fold in crushed cornflakes gently.
3 Roll tablespoons of dough into balls and place on a lined baking tray, pressing down slightly. Leave space between each.
4 Bake at 180C for fifteen minutes until firm. The biscuits will still feel slightly soft but will harden as they cool.
5 Make icing by mixing icing sugar, cocoa, softened butter, and hot water until smooth and glossy.
6 Top each cooled biscuit with a spoonful of chocolate icing and press a walnut half into the centre. Let icing set before serving.

Did You Know?

Afghan biscuits are found in virtually every New Zealand cafe but are almost completely unknown outside the country, making them a true Kiwi secret.