Sunday, August 09, 2009

Afghan Biscuits

This recipe comes from my friend K, in New Zealand. (A "biscuit" in NZ is what Americans like me call a "cookie) I had some of these biscuits at little bakeries & cafes all over New Zealand when I was there 2 years ago, and K very kindly converted the recipe to American measurements and sent it to me. Thanks, K!

  • 14 Tbs. butter
  • ½ cup sugar
  • 1 1/4 cups flour
¼ cup cocoa
  • 1 tsp. vanilla
  • 2 cups cornflakes (measure without crushing)
  • 1 Tbs. butter
  • 2 Tbs. water
¼ cup chocolate chips
  • 1 ¼ cups powdered sugar
  • 24 walnut halves
Cream the 14 tbs. butter and sugar until light and fluffy. Sift together flour and cocoa, and stir into creamed mixture. Add vanilla. Lightly crush the cornflakes, then gently and thoroughly fold into the batter. They should be well distributed without crushing them too much – which is what gives this cookie its special crunch!
Grease a cookie sheet. Form balls about the size of a walnut, and place on sheet. Bake at 350 degrees for 18 minutes, until firm to the touch. Cool on a rack.
Icing: melt the 1 tbs. butter, the water and chocolate chips over low heat. Then stir in the powdered sugar, and beat until it is spreading consistency. Add more sugar if necessary. Ice the cookies and decorate each with a walnut. Makes 2 dozen.

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