A Crunchy Afghan Biscuits is a traditional New Zealand biscuit with a high proportion of butter, and 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, cocoa powder, and mix well.
Divide the biscuit mixture evenly into about 30 small balls and place 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