Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, afghan biscuit/cookie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
New Zealanders have a real soft spot for the chocolate and cornflake Afghan biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. While the origin of the name is uncertain, there is one thing for sure; the biscuits are delicious and really easy to make.
Afghan biscuit/cookie is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Afghan biscuit/cookie is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook afghan biscuit/cookie using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Afghan biscuit/cookie:
- Prepare 3/4 cup soften butter plus 1tablespoon
- Make ready 1/4 cup sugar plus 2 US tablespoons
- Prepare 1 1/2 cup flour self raising
- Get 2 tbsp US measurement cocoa powder
- Take 3/4 cup cornflakes or crushed weetbix or large rolled oats
- Get 1 walnuts or coconut for on the top.
In a large bowl beat Tararua Butter, Chelsea Caster Sugar and vanilla until light and fluffy. Sift in the Edmonds Standard Grade Flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined. Place heaped teaspoonfuls onto a baking tray, squeeze mixture together gently if necessary then press. Afghans by default are a crumbly cookie and so over baking them is the worst thing you can do and also the easiest way to mess up the recipe.
Instructions to make Afghan biscuit/cookie:
- Preheat oven 180°C or 350°F
- Cream together the butter and sugar
- Add flour and cocoa
- Add cornflakes last so as not to break them up too much.
- Put spoonfuls on a greased oven tray and bake for about 15 mins.
- Leave them to cool.They firm up as they cool.
- Ice with chocolate icing and top with walnuts or coconut.They melt in the mouth when cooked right.I used half cornflakes and half weetbix for mine.
Using an electric mixer, beat butter, sugar and ¼ tsp salt until pale and fluffy. Add flour, cocoa powder and cornflakes, and stir to combine. An Afghan biscuit is a traditional New Zealand biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut. The recipe has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. Grease or line a baking tray with baking paper.
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