I have no idea why these chocolate cornflake biscuits are called Afghans, but they are delicious old-fashioned biscuits from Australia and New Zealand. Nowadays the non-chocolate versions of the cornflake biscuits are more commonly seen, but I think this old-fashioned chocolate version is much more delicious!
Makes approx. 20 biscuits
115g (4 oz) butter, softened
55g (2 oz) caster sugar
1 teaspoon vanilla extract
115g (4 oz) plain flour
1 teaspoon baking powder
1 tablespoon (1/4 oz) cocoa powder
55g (2 oz, or about 1 1/2 cups) cornflakes, lightly crushed
Pink Glacé Icing:
115g (4 oz) pure icing sugar
20ml (1 tablespoon) warm water, adjust as necessary
strawberry paste, or pink food colouring
toasted walnut halves to decorate (optional)
patty paper cups
1. Preheat oven to 180°C. Lightly crush the cornflakes with your hand. Sift flour, baking powder and cocoa together.
2. Cream the butter and sugar until lioght and fluffy. Beat in vanilla.
3. Mix in the flour mixture until combined. Stir in the cornflakes.
4. Place heaped teaspoons of the mixture into paper cups placed on a baking tray, or straight onto greased baking tray if you don’t want to use paper cups. Squeeze the mixture together lightly if necessary as the mixture may feel a little crumbly at this stage but holds together when baked.
5. Bake for 15 minutes, or until the tops just begin to brown – do not overbake. Remove from tray while warm and let cool on wire rack. Ice when cold. Decorate the top of each biscuit with walnut if desired.
Pink Glacé Icing:
Slowly add warm water to icing sugar and stir until the icing is glossy and thick enough to coat back of spoon. Stir in a little strawberry paste, or pink food colouring to colour the icing. Spoon a little dab of glacé icing onto each biscuit. If the icing is too runny, put it in the refrigerator to chill for a few minutes to harden slightly before using.
Taste: Shortbready biscuits with a cornflake crunch
Consume: Best within 1 week
Storage: Store in airtight container
Recipe References: ‘Afghans / Yum Yums’ recipe by Australian food writer, Maureen Simpson