Afghan biscuits

Afghan biscuits

Afghan Biscuits Photo: supplied

This recipe hails from my London days. I worked nights so would often bake during the day and leave my flatmates with a treat when they got home. Unlike most Afghan recipes which require you to cream the butter and sugar, mine is a one pot wonder. It’s also an easy recipe to double or quadruple if baking for a crowd. Take them to the next level by swapping out regular cornflakes with the crunchy nut variety.

Ingredients

175g butter

½ cup sugar

¼ cup cocoa

1¼ cups flour

1 tsp baking powder

2 cups of cornflakes

100g dark chocolate, chopped

¼ cup cream

Method

Place the butter, sugar and cocoa in a pot and heat, stirring until the butter has melted.

Add the remaining ingredients and mix.

When cool enough to touch, mould large spoonfuls into golf ball size biscuits, flattening them slightly as you place them on a lined baking tray.

Bake at 180°C for 15 minutes.

To make the ganache, heat up the cream until almost boiling, then pour it over the chopped chocolate. Allow to sit for five minutes, then stir until smooth.

When Afghans are cool, ice with cooled ganache. Adorn with a traditional walnut, or I like coconut thread or cacao nibs.