April 30, 2017

Afghans – A Chocolate Biscuit

Janine Pineo Photo | Chocolate Afghans

Janine Pineo Photo | Chocolate Afghans

It all started with a tweet from a Kiwi. The person said after coffee and a chocolate afghan, they were ready to go to work.

I could not let that pass.

So I asked my Kiwi friends Pamela and Rosemarie what was a chocolate afghan.

What I got was a simple recipe for what is a traditional New Zealand biscuit. The icing recipe I made up myself since the recipe from the Edmonds Sure to Rise cookbook didn’t specify.

Oh, and know this: It isn’t an Afghan if it doesn’t have a walnut. Take Pamela’s word for it.

One last thing: You can totally eat this cookie dough raw. You can. Oh, yes.

Janine Pineo Photo | The Afghans before being frosted with a chocolate icing.

Janine Pineo Photo | The Afghans before being frosted with a chocolate icing.

Chocolate Afghans

15 tablespoons butter, softened but not melted (save the 16th tablespoon for the icing)
½ cup sugar
1 ¼ cups flour
¼ cup cocoa powder
2 cups cornflakes
Chocolate icing, recipe follows
1/2 cup walnut halves, to decorate

Icing

1 cup powdered sugar
¼ cup cocoa powder
1 tablespoon softened butter
Hot water

Heat oven to 350 degrees Fahrenheit.

Place butter and sugar in a bowl and beat until pale and creamy (this can be done by hand quite easily). Sift flour and cocoa powder over creamed mixture and stir to combine. Lastly, stir in cornflakes.

Place tablespoonfuls of mixture on the cookie sheet. Bake for 15 minutes or until set. Let cool for several minutes on the cookie sheet before removing to a wire rack to cool fully.

Ice the cold biscuits with chocolate icing and decorate with a walnut half.

 Icing

Mix together the powdered sugar and cocoa thoroughly. Cut in the butter before slowly adding a tablespoon of hot water. Add water a little at a time until the icing is of a consistency to spread easily atop the Afghans.

— Janine Pineo

 

 

 

Pamela Rogers Photo | Afghans recipe from the Edmonds Sure to Rise cookbook

Pamela Rogers Photo | Afghans recipe from the Edmonds Sure to Rise cookbook