Afghans are SUCH an understated biscuit. I think the reason for this is probably because the spectrum of afghans can be pretty wide, that is, store-bought afghans can taste very different to the ones wee grandma makes at home. In my opinion, homemade afghans are seriously the best, I can almost never resist. All store-bought afghans, for me, are pretty take them or leave… although I have to admit I continue to be quite a fan of the Cookie Time afghans – perhaps a little biased from the days I used to work there.
This afghan recipe is super easy: it also has minimal ingredients so it doesn’t require too much pre-planning (although cornflakes/walnuts are not always things people have on hand). This recipe calls for neither self-raising flour or baking powder, however feel free to make the switch (if adding baking powder, just use 1 t), depending how I’m feeling I will add it to create a slightly lighter biscuit.
- 200 g butter, softened
- 1/2 c sugar
- 1.25 c flour
- 1/4 c cocoa
- 2 c cornflakes
- 1.5 c icing sugar
- 1 T cocoa
- 50 g butter, softened
- 2 T hot water
- 16 walnuts
- 180°C bake. Grease or line a baking tray with baking paper.
- Cream butter and sugar until it is light and fluffy. Sift the flour and cocoa into the creamed mixture. Add the cornflakes, half a cup at a time.
- Spoon balls of mixture onto the tray, flatten slightly.
- Bake for 20 minutes or until set (if you take them out too early they may not hold together).
- Let the afghans cool for 20 minutes.
- Once cool, make the chocolate icing. Combine the icing sugar and cocoa powder. Add softened butter and pour some of the hot water over. Mix together, adding more water as necessary to achieve a smooth consistency (don’t add too much water at once because a little water goes a very long way).
- Spread over the afghans and top with a walnut.