Afghan biscuits are a traditional New Zealand treat and I recall having them freshly made, on the table ready to eat on a regular basis when growing up at home.
Like all good things this recipe is quick and easy. And it relies on store cupboard ingredients so you can whip up a batch any time.
As is often the case with traditional fare no one quite knows the exact origin of the name but one theory is that is that it was named in the 1930s after Afghan people who drove camels in the Australian Outback from the 1860s to the 1930s. The colour of the biscuit may be reminiscent of the Afghan mountains or the walnut may appear to look like the traditional square Afghan hat, the pakol.
The most reasonable answer to why they are named Afghans was there were Afghans running the camels in Australia and they were probably wearing traditional Afghan hatsProfessor Helen Leach
These days their name has evolved to be also known as Chocolate Iced Biscuits or Milk Chocolate Roughs.
Either way, they are rich and buttery with a satisfying crunch and a burst of chocolate flavour, yum!
- 200 grams butter – softened
- 100g white sugar
- 175g plain white flour
- 25g cocoa
- 1 teaspoon Vanilla
- 60g or 2 cups cornflakes (or use two weetbix)
Preheat oven to 180°C (350°F) on bake setting.
Prepare an oven tray by greasing with butter or line with baking paper.
Beat softened butter and sugar together until creamy.
Add flour, cocoa and lastly cornflakes and lightly mix until all ingredients are combined.
Take spoonfuls of the mixture and roll into small balls and place on the baking tray.
Gently flatten lightly with a fork.
Bake for 12 minutes and allow to cool on the tray. When cold ice with chocolate icing and put walnut halves on top.
- 200g icing sugar
- 1 heaped Tablespoon cocoa
- 1 teaspoon vanilla
- 1 teaspoon melted butter
- 1-2 TBSP water
- 18 walnut halves
Mix together the sugar, cocoa, vanilla & melted butter.
Slowly add the water a little at a time until a thick icing consistency is reached.
Store in an airtight container for 3-4 days.
If you are looking for the right equipment/products to make this dish I recommend the following:
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