Sharday
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Afghan Biscuits
(quick and easy treat)
Afghan Biscuits
yield: 18
prep time: 20 MINUTES
cook time: 12 MINUTES
total time: 32 MINUTES
Ingredients
(quick and easy treat)
Afghan Biscuits
yield: 18
prep time: 20 MINUTES
cook time: 12 MINUTES
total time: 32 MINUTES
Ingredients
- 200 grams Butter - softened or melted
- 1/2 Cup White Sugar
- 1 1/4 Cups Flour
- 1/4 Cup Cocoa
- 1 teaspoon Vanilla
- 2 Cups Cornflakes
- Choc chips (for melting to top the biscuits much better then the traditional icing)
- Preheat oven to 180C (350F)
- Prepare an oven tray by greasing - or as I do lightly spraying with cooking spray and covering in baking paper
- Cream Butter & Sugar for 4-5 minutes until creamy (this it the key step to take the extra time to really cream the butter and sugar)
- Add flour, cocoa & vanilla and mix well
- Add cornflakes and lightly combine.
- Take tablespoon sized amounts and roll into balls spread evenly on the tray
- Lightly flatten with your fingers.
- Bake for 12 minutes - they will be soft when they come out of the oven
- Allow to stand for 5 minutes before transferring to a wire rack to cool completely
- Melt you choc chips in the microwave, remember slow and steady
- dip the top of the biscuits in the melted chocolate
- Store in an airtight container for 3-4 days.
