Afghans have always been a favourite cookie recipe of mine, but have never really been a cookie that I have baked, rather I have just stolen them off friends when they did baking. This Chelsea Sugar recipe was therefore the first afghan recipe I have tried, and after baking this I do not really think I will need to find a another recipe for afghans.
This is based off the Chelsea Sugar recipe.
- 250g butter, softened
- 1/2 c caster sugar
- 1 t vanilla essence
- 1 1/4 c plain flour
- 1/4 c cocoa
- 1 1/2 c cornflakes
- 1 1/2 c icing sugar
- 50 g butter, melted
- 1-2 T boiling water
- 1 T cocoa
- Walnut halves
1 Preheat oven to 180C.
2 Beat butter, sugar and vanilla until light and fluffy.
3 Sift in the flour and first portion of cocoa, add the cornflakes then stir thoroughly. Make sure to bash/crumble up the cornflakes a little bit or you may end up with biscuits that struggle to stick together. Stir until the mixture is combined.
4 Roll into balls, then place on baking tray and flatten. Bake for 15-20 minutes or until they spring back after being gently touched.
5 Leave to cool for 30 minutes on a wire rack.
6 To make icing combine, second portion of cocoa, melted butter, icing sugar and boiling water. If too dry add a teaspoon of water at a time.
7 Ice cookies, then place a walnut half in the soft icing. Leave to set for 5-10 minutes.