Afghan Biscuits

 

I am no sure how politically correct it is to call these biscuits (cookies) Afghans, but I have never heard them called anything else.  They have been a firm favourite in our family for decades, and I cooked up some this morning as a special treat for us.

They are quite simple to make.   

Preheat the oven to 180 degrees Celsius, then measure out 2oz cornflakes and finely crush them (I use a potato masher for this job).

Beat together 7oz butter and 3oz sugar until creamy.

Sift together 6oz flour and 1oz cocoa powder.  Mix with the crushed cornflakes and stir them into the creamed mixture until everything is well mixed.

Turn out the mixture and divide into three roughly equal portions.  Divide each portion into eight segments, to give 24 biscuits in total.

Roll each segment into a ball and place on a greased baking tray.  Using a fork (dipping it in water helps to stop it sticking), lightly press down each ball to form a biscuit.

Bake at 180 degrees Celsius for 10-12 minutes until cooked.  Remove from oven, allow to cool slightly, then transfer to a cake rack to finish cooling.

While the biscuits are baking, prepare the icing (frosting).  Sift together 6oz icing sugar (powdered/confectioner’s sugar) and 2 teaspoons cocoa powder. 

Add enough cold water to mix to a stiff icing (only add in tiny amounts or it will become too runny).

Once the Afghans are cool enough to touch (but still warm), place a small dollop of icing on the top of each.  A piece of walnut pressed into the icing is a traditional decoration.

Allow the Afghans to cool completely before storing them in an airtight container.  Layers can be separated using a double layer of waxed paper or something similar.

Then all that remains is to eat them 😊

Margaret.

Note that these are a lot smaller than many modern biscuits, especially commercially produced ones.  This is the size that was common around 50 years ago when I first began baking.