Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, afghan biscuit/cookie. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Afghan biscuit/cookie is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Afghan biscuit/cookie is something that I’ve loved my whole life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook afghan biscuit/cookie using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Afghan biscuit/cookie:
- Take 3/4 cup soften butter plus 1tablespoon
- Get 1/4 cup sugar plus 2 US tablespoons
- Prepare 1 1/2 cup flour self raising
- Get 2 tbsp US measurement cocoa powder
- Prepare 3/4 cup cornflakes or crushed weetbix or large rolled oats
- Prepare 1 walnuts or coconut for on the top.
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. Grease or line a baking tray with baking paper. In a large bowl beat Tararua Butter, Chelsea Caster Sugar and vanilla until light and fluffy.
Steps 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.
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. 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. Cream butter and sugar until light and fluffy.
So that is going to wrap this up for this exceptional food afghan biscuit/cookie recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
