These biscuits have commonly been known as the Afghan in New Zealand. Best known from the Edmond's Cookery Book (first published in 1908!!) My Grandma was the one who taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular.
I have added a slight twist to these biscuits to boost the gut-loving fibre and enhance the chocolate flavour. Wholemeal flour and flakes instead of plain flour and cornflakes. Cacao powder instead of cocoa powder, and cinnamon to increase the chocolate flavour.
Makes 12
INGREDIENTS:
- 150g unsalted butter, chopped
- 1/2 cup sugar
- 1 ¼ cups wholemeal flour
- ¼ cup cacao powder
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 1½ cups bran flakes
Chocolate icing
- 1 cup icing sugar
- 2 tbsp cacao powder
- Toasted walnut halves, to decorate
INSTRUCTIONS:
- Preheat oven to 180°C and prepare a baking tray lined with baking paper
- Beat butter and sugar together until pale and fluffy.
- Add flour, cacao powder and mix well. Then add vanilla and cinnamon and stir to combine.
- Gently mix through the bran flakes
- Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart
- Bake for 15 minutes
- Remove from the oven and set aside to cool on a wire rack before icing.
Icing
- Whisk icing sugar and cacao powder with 2 tbsp water until combined.
- Spread icing over cooled biscuits and top each with half a walnut
- Allow icing to set before eating
