Afghan Biscuit Cookies
Afghan Cookies are my new favorite obsession. This New Zealand treat is a delicate, delicious, chocolaty yet crunchy dessert that is actually not that sweet.
When I first had a bite of an afghan cookie, I didn't know what to think of the texture. It was pleasantly surprising as the outside was crispy but soft and the inside crunchy? It is not at all a moist cookie yet it melts in your mouth- it is the ideal consistency. They are like a cross between cake mixed with the biscuit part of a twix candy. You would just have to try them for yourself.
Not only are they simple to make, no, seriously. But they also look quite elegant and exotic almost. Ideal for when you want to impress! What makes them so delectable is the cocoa powder and the crunchy cornflakes. I thought that was so interesting.
- 1 cup (2 sticks) unsalted butter (Room Temperature) Butter
- 1/2 cup Sugar
- 1/4 tsp salt
- 1 1/4 cup flour (sift before measuring)
- 1/4 cup unsweetened cocoa powder (sift before measuring)
- 2 cups cornflakes
- 1 tsp vanilla extract
- 1 tbsp milk (if the mixture is too dry)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper
- Cream butter and sugar until light and fluffy then add vanilla extract
- Add flour and cocoa powder and salt to mixture and blend until well combined
- Stir in cornflakes until throughly dispersed throughout the batter (at this point if the mixture is too dry or difficult to manage add milk)
- Using a 50" cookie scoop, take some dough and evenly place the cookies on the tray, them flatten them slightly with a fork (you may also roll the mixture into balls and then flatten them with a fork).
- Bake for 12-16 minutes
- Allow the cookies to cool on a wire rack and finally top with chocolate ganache and garnish with a walnut
- 1 tbsp Butter
- 1/2 cup Sugar or icing sugar
- 2 tbsp Cocoa powder
- 2 tbsp Boiling water
Beat the butter and sugar and cocoa together. Add enough boiling water so the icing is just spreadable. Spread over cooled biscuits and decorate each with a walnut half.
What's your favorite foreign dessert?