Crunchy Afghan Biscuits is a traditional New Zealand biscuit with a high proportion of butter, relatively low sugar, and no leavening (rising agent) giving it a soft, dense, and rich texture, with crunchiness from the cornflakes.
- 200 g butter
- Half cup castor sugar
- 360ml plain flour
- 2 cups cornflakes
- 25 ml of cocoa powder
- Add chopped walnut and hazelnuts
- Preheat oven to 180 C / Gas 4. Grease a baking tray.
- Cream together the butter and sugar until light and fluffy. Add the flour, cornflakes, and cocoa powder, and mix well.
- Divide the biscuit mixture evenly into about 30 small balls and place them on the prepared baking tray.
- Pull up a little dough in the center like a turban.
- Bake in the oven for 15 minutes until firm. Transfer to a cooling rack.
Tip: Traditionally, Afghan biscuits are topped with melted chocolate and Hershey’s caramel toffee bites
Makes: 30 Afghan biscuits
Prepared, tried, and tested Feriel Sonday