Extra Crunchy Afghan Biscuits

Makes 12 biscuits

INGREDIENTS

200g butter, at room temperature

1/2 cup sugar

1 1/4 cups plain flour

1/4 cup cocoa

1 cup cornflakes, slightly crushed

1/4 cup FreshLife Walnuts, chopped

Chocolate Icing:

100g dark chocolate

60ml cream

15g butter

FreshLife Walnut Halves to decorate

METHOD

  • Cream the butter and sugar until light and fluffy.  Sift the flour and cocoa and stir into the creamed mixture. Add the cornflakes and chopped walnuts and stir to combine. The mixture will be quite stiff.

  • Roll tablespoons of the mixture into small balls. The mixture is quite dry and crumbly so press it together as you roll. Place the balls of biscuit dough on a tray lined with baking paper and flatten slightly with a fork.

  • Bake at 180C for 15 minutes or until lightly browned and just firm to the touch - they will harden as they cool.

  • When the biscuits are completely cold ice with chocolate icing and decorate with a walnut half.

    To make the Chocolate Icing: 

  • Break chocolate into a small microwave proof bowl. Add the butter and cream and microwave on medium power for 1-2 minutes, stirring every 30 seconds.

  • Beat until thick and allow to cool a little before using. When it is a spreading consistency, ice each biscuit and top with a walnut half.



 
Baking, SnacksSarah BlazeyWalnut Halves, Walnut Pieces