Delicious Afghan Biscuits
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Hi all! I hope you are having a fantastic week so far. Another baking post, as you seem to really enjoy them! Today I am sharing with you my favorite recipe for afghans - they are super simple, quick and delicious, and what's even better is they require only a handful of basic ingredients. This recipe is from the Edmond's cookbook, and I have been using it for years now because it has not once let me down.
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| Ingredients: 200 grams butter, softened 1/2 cup sugar 1 1/4 cup flour 1/4 cup cocoa 2 cups cornflakes of your choice chocolate icing (I made mine by mixing icing sugar with 2 table spoons of cocoa, a teaspoon of butter and boiling water) |
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| Preheat the oven to 180 degrees Celsius. Cream butter, sugar, and essence well until mixture turns pale and creamy. |
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| Add sifted flour and cocoa and mix well until combined. Don't worry if you feel the mixture is too crumbly - that's just how it is. |
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| Once the flour and cocoa are combined, add cornflakes and stir gently. Some people prefer to have the cornflakes more crushed up, however it is all personal preference. |
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| Roll into small balls (slightly smaller than a golf ball) and spread onto a backing sheet. You can make the cookies as large or small as you would like - the original recipe says it makes around 22 small cookies however I made mine a little larger (since the larger the cookie - the better, right?). Cook for 15-20 minutes, and allow to cool mostly on the tray before transferring to a cooling tray. Don't try and handle the cookies when they come straight out of the oven as they will be too soft and crumbly. |
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| I iced mine with a simple chocolate icing, however the world is your pickle. I decorated mine with spiders since Halloween is coming up and I felt they made them look a little more spooky. Now lastly, but most importantly, eat! |
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