Place of origin
|flour, butter, sugar, cornflakes, Cocoa powder, chocolate icing, walnut|
|Cookbook:Afghan biscuit Afghan biscuit|
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. The high butter content gives a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar and the cocoa bitterness. The origin of the recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book.
- 200g (7 oz or 3/4 cup plus 1 US Tbsp) softened butter
- 75g (3 oz or 1/4 cup plus 2 US Tbsp) sugar
- 175g (6 oz or 1 1/2 cups) flour
- 25g (1 oz or 2 US Tbsp) cocoa powder
- 50g (2/3 cup) cornflakes (or crushed weetbix, or large rolled oats etc)
- Preheat oven to 180°C (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 minutes
- Leave them to cool.
- Ice with chocolate icing and top with the walnuts.
Origin of this recipe: Edmonds Cookery Book - a Kiwi classic.
- p.18, Edmonds Cookery Book, De Luxe Edition, Edmonds Food Industries Ltd. 1955
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|