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. Just remember that it's important to use unsweetened corn flakes otherwise the biscuits will be too sweet. I use the Kellogg's brand.
A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly.
- 200 grams of butter, at room temperature
- 1/2 cup of castor sugar
- 1 1/2 cups of all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 1/2 cups of unsweetened corn flakes (Kellogg's)
- 1 cup of icing sugar
- 2 Tbsp of unsweetened cocoa powder
- 3 Tbsp water
- 1/4 cup of flaked almonds (optional)
- Pre-heat the oven to 350F (180C). Line a baking sheet with baking paper. Set aside.
- Cream the butter and sugar until light and fluffy.
- Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes and don't worry if they crumble.
- Roll or press 1 1/2 teaspoonfuls of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
- Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack.
- Prepare the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency.
- Spoon a little icing on each cookie and then decorate with flaked almonds.