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Afghan biscuits



    • 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

    Chocolate Icing

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

    Afghan biscuits



    1. Preheat oven to 180°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
    2. Place butter and sugar into mixing bowl and mix 20 sec/speed 4.
    3. 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.
    4. Add flour, cocoa powder and vanilla and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.
    5. Add cornflakes and combine 10 sec//speed 2, until combined.
    6. Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 2.
    7. 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

    1. Place butter into mixing bowl and melt 2 min/50°C/speed 2.
    2. Add sugar, cocoa powder and water and mix 10 sec/speed 4 or until smooth and thick enough to coat biscuits.
    3. 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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