Afghan biscuit

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Afghan biscuit
AfghanBiscuit.jpg
Type Biscuit
Place of origin New Zealand
Main ingredients flour, butter, sugar, cornflakes, Cocoa powder, chocolate icing, walnut
Cookbook: Afghan biscuit  Media: 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[1] 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. Food expert Alan Davidson mentioned in his Oxford Companion to Food that Afghan biscuits have no obvious connection with the country Afghanistan. According to pragmatists[citation needed], it is called simply because of its dark colour.The biscuit is actually named after the Afghan hound.[2]

Ingredients[edit]

Ingredients typically include flour, sugar, butter, cornflakes (or crushed weetbix, or large rolled oats etc.), cocoa powder and walnuts.

See also[edit]

References[edit]

  1. ^ p.18, Edmonds Cookery Book, De Luxe Edition, Edmonds Food Industries Ltd. 1955
  2. ^ Cryer, Max (2012). Curious English Words and Phrases: The Truth Behind the Expressions We Use. Exisle Publishing Limited. p. 12.