Afghan Biscuits Recipes

CHOCOLATE ROUGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C. Line a baking sheet with baking paper. Set aside.
• Cream the butter and superfine sugar until light and fluffy.
• Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon.
• Fold in cornflakes and don't worry if they crumble.
• Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
• Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack .
• Prepare the icing by combining the confectioners' sugar, unsweetened cocoa powder, and water in a bowl.
• Mix well until the mixture is free of lumps and of a creamy consistency.
• Spoon a little icing on each cookie and decorate with flaked almonds.

AFGHAN BISCUITS

Steps:

• BISCUITS-----------.
• Cream butter and sugar until light and fluffy, sift together flour and cocoa and mix into butter mix, then fold in corn flakes and coconut.
• Put teaspoonful balls onto lightly greased or baking paper covered trays.
• Bakes at 180°C for 15-20 minutes.
• Makes about 30 biscuits.
• ICING------------.
• Sift icing sugar and cocoa together, add enough water to get a spreading consistency, ice biscuits, decorate with walnuts.

CLASSIC AFGHAN BISCUITS

Steps:

• Cream the butter (softened) with the vanilla and sugar until pale.
• Preheat the oven to 180C. Grease an oven tray or line with baking paper.
• Sift the flour with the cocoa. Fold the cornflakes into the butter mixture, then shape into rounds on a baking sheet. Bake for 20 minutes then let cool.
• Sift the icing sugar with the cocoa. Add the butter and vanilla then stir in enough boiling water to make a smooth icing and ice the biscuits.

AFGHAN BISCUIT SLICE

Steps:

• Preheat oven to 180C Bake (350F)
• Prepare an 23 or 25 cm square slice tin by greasing - or as I do - lightly spraying with cooking spray and covering in baking paper
• Using a food mixer or electric beater cream butter & sugar for 4-5 minutes until creamy
• Add flour, cocoa & vanilla and mix well
• Add cornflakes and lightly combine.
• Spoon into the prepared tin and spread evenly
• Bake for 25 minutes, will be soft when removed from the oven
• Allow to cool for at least 15 minutes before preparing the icing.
• Icing
• To prepare your icing - in a medium bowl combine icing sugar, cocoa, vanilla & melted butter and mix
• Slowly add the water a little at a time until the desired consistency is reached. If you accidentally add too much water just add a little icing sugar.
• Spread the icing over the cooled slice, sprinkle with walnut halves and allow to fully cool and set
• Slice & store in an airtight container for 3-4 days.

VEGAN AFGHAN BISCUITS

Steps:

• Pre- heat oven to 180 degrees
• Grease an oven tray (or two)
• Cream the butter and sugar together until it's colour is lightened and it is fluffy
• Beat in sifted flour and cocoa to make a stiff batter
• Check the dough holds together by pressing a small handful of crumbs together. If it is too crumbly, add a tablespoon or two of soy milk to the dough.
• Add the cornflakes and mix through thoroughly.
• Roll tablespoonfuls of the mixture into balls and put on greased tray.
• Flatten slightly using the back of a fork. They will not spread during cooking so you can place them close together.
• Back for 12 - 15 minutes.
• Cool on a tray for 5 minutes then transfer to cooling racks.
• When cool ice with chocolate icing and press walnut into it (or use sprinkles!)