Traditionally Afghan biscuits are a New Zealand biscuit, and considering our mother is originally from New Zealand, it makes sense why she’d make these regularly when we were growing up.

This recipe comes from a handwritten piece of paper found in her recipe book and we just had to share it will you all.  I hope you and your family enjoy them too!  We do use our vanilla bean paste recipe if you’d like to give it a go.

Remember to use our additive-free lifestyle App when purchasing your ingredients – especially things like desiccated coconut and cornflakes as they can be filled with additives.

 

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 30

Ingredients

Biscuit

  • 60 g rapadura sugar (or raw sugar)
  • 180 g butter
  • 250 g plain flour
  • 15 g cacao
  • 20 g desiccated coconut
  • 1 tbsp. vanilla bean paste
  • 1 c cornflakes

Icing Mix

  • 150 g icing sugar
  • 1 tsp. cacao powder
  • 2 tbsp. warm water
  • 1 tbsp. butter

Instructions

Thermal Cooking Method

  1. Preheat oven to 170°C and line two flat oven trays with baking paper.
  2. Place sugar and butter in the mixing jug and beat for 20 seconds/speed 4. Scrape down sides and repeat for a further 10 seconds.
  3. Add flour and cocoa and mix for a further 5 seconds/speed 4.
  4. Add coconut and vanilla and mix with a spatula until well combined.
  5. Now add your cornflakes and mix with your spatula until well combined.
  6. Place tablespoon sized amounts onto prepared trays and cook in oven for about 12 minutes.
  7. While the biscuits are cooking, give your mixing bowl a quick clean out and prepare your chocolate icing.
  8. Place all icing ingredients into a clean mixing jug and mix for 10 seconds/speed 4 until well combined. Scrape and repeat if needed. If it is not runny enough, add more water until it is a nice smooth consistency and slightly runny texture.
  9. Allow biscuits to cool on a wire rack before icing. To ice the biscuits, add a spoonful of icing on top of the biscuit. Store in an airtight container or freezer.

Traditional Cooking Method

  1. Preheat oven to 170°C and line two flat oven trays with baking paper.
  2. In a large mixing bowl add sugar and butter and beat with electric beaters for 20 seconds/medium speed. Scrape down sides and repeat for a further 10 seconds.
  3. Add flour and cocoa and mix for a further 5 seconds/medium speed.
  4. Add coconut and vanilla and mix with a spatula until well combined.
  5. Now add your cornflakes and mix with your spatula until well combined.
  6. Place tablespoon sized amounts onto prepared trays and cook in oven for about 12 minutes.
  7. While the biscuits are cooking, prepare your chocolate icing.
  8. Place all icing ingredients into a clean mixing bowl and whisk together until no lumps and the mixture is silky smooth. Add more liquid if needed.
  9. Allow biscuits to cool on a wire rack before icing. To ice the biscuits, add a spoonful of icing on top of the biscuit. Store in an airtight container or freezer.

Nutrition

  • 16