Every now and then one of us gets a bit homesick, and New Zealand feels extra far away (just in case it isn't far enough already). Our current cure is to make some comfort food that we grew up with, which generally comes in the form of chicken pie, or our latest favourite, Afghans. I have no idea how a chocolate biscuit that has cornflakes in it came to be called an Afghan, (or how someone thought it would be appropriate to name a biscuit that), but inappropriate names aside, they taste awesome. The recipe is from Edmonds Cookbook, which is a staple in most New Zealand households. Most copies have been well thumbed through and are covered in splatters - my parents copy only has some of the pages still attached, the rest are floating around the shelf which makes using it a bit of an adventure.
These were one of my absolute favourite cookies (or biscuits, as we call them) growing up. I don't know whether its the intense cocoa flavour, the fact that they have cornflakes in them which makes them super awesome, or that they are topped with another Edmonds staple "shitty chocolate icing", which was a rite of passage for almost every kid's (In NZ anyway) childhood. They are just the best. I cant recommend them enough.
- Makes 12-14 cookies -
For the biscuits:
200g butter (7/8 of a cup or 14 Tbsp), Softened.
100g (1/2 cup) sugar
180g (1 1/4 cup) all-purpose flour
30g (1/4 cup) cocoa
2 cups cornflakes
30g butter (2 Tbsp)
125g (1 cup) icing sugar
15g (2 Tbsp) cocoa
1 Tbsp (15ml) Boiling water
- PROCESS -
Preheat the oven to 350f/180c. Line two sheet pans with parchment paper.
Cream butter and sugar until light and fluffy. Add flour and cocoa and mix until combined. Mix in Cornflakes by hand, taking care not to crush them too much.
Place 2 Tbsp scoops on the baking sheets, leaving room for spreading. Gently roll each piece of dough into a ball and flatten slightly.
Bake for 12-15 minutes, rotating pans half way through, or until the edges are set. Remove from oven, and allow to sit on the tray for 5-10 minutes. Move to an oven rack, and allow the biscuits to cool completely.
Combine butter, icing sugar and cocoa in a small mixing bowl. Add boiling water and mix until smooth (refrain from adding extra water until you have mixed well, or you get stuck in an icing sugar - water - icing sugar vortex)
Spoon a small amount of the icing onto each biscuit, and place a walnut half on each one.
- Store in an airtight container in the fridge for a more 'fudgy' texture, or out at room temperature if you prefer them more crunchy!