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Afghan biscuits

Ingredients

200 g unsalted butter, softened and cut into pieces
100 g brown sugar
180 g plain flour
30 g cocoa powder
1 tsp natural vanilla extract
60 g cornflakes

20 g unsalted butter
200 g icing sugar
20 g cocoa powder
2 – 3 tbsp water
walnuts, for decorating

Afghan biscuits

Instructions

Dough

Preheat oven to 180°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Place butter and sugar into mixing bowl and mix 20 sec/speed 4.
Scrape down sides of mixing bowl with spatula and mix for a further 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.
Add flour, cocoa powder and vanilla and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.
Add cornflakes and combine 10 sec//speed 2, until combined.
Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 2.
Place tablespooonfuls of mixture onto prepared baking trays (approx. 20) and press down lightly. Bake for 18 minutes (180°C), until biscuits are firm to the touch. Set aside for 5 minutes to cool, then transfer biscuits onto a wire rack to cool completely. Clean and dry mixing bowl.

Chocolate icing

Place butter into mixing bowl and melt 2 min/50°C/speed 2.
Add sugar, cocoa powder and water and mix 10 sec/speed 4 or until smooth and thick enough to coat biscuits.
Spoon icing over cooled biscuits and decorate with a walnut. Set aside to allow icing to set (approx. 1 hour) before serving.

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