Everyone loves Afghans right??
Afghans make the best lunchbox filler or morning tea snack!
These chocolate afghan cookies are a firm family favourite in our house and this Afghan recipe has a slight twist on the classic!
The twist is I use Weetbix instead of cornflakes and I’m always inspired to bake these when we have come to the end of a Weetbix packet, using all the crumbs from the bottom of the Weetbix bag.
It pays to double this afghan recipe as they get devoured way too fast!
You can also make this into a slice, just pop the mixture in a slice tin to bake and ice once cooled then sprinkle with walnuts!
Chocolate Afghan Cookies
- 200 g butter (softened)
- 1/2 cup caster sugar
- 1 1/4 cups flour
- ¼ cup good quality cocoa powder
- 2 cups crushed weetbix
CHOCOLATE FUDGE ICING
- 1 cup icing sugar
- 2 tbsp cocoa powder
- t tsp vanilla extract
- 50 g melted butter
- 1 tbsp milk
- 1/2 cup walnut halves (to decorate)
- Heat oven to 180°C and line two baking trays with nonstick baking paper.
- Place butter and sugar in a bowl and beat until pale and creamy.
Sift flour and cocoa powder over creamed mixture and stir to combine. Lastly, stir in Weetbix.
- Place tablespoonfuls of mixture on prepared baking trays. Bake for 15 to 20 minutes or until firm and golden brown. Remove to a wire rack to cool.
Stir together the icing mixture and Ice the cookies once they have cooled and decorate with a walnut half.
Who can resist the chocolate biscuit base of an afghan with fudgey chocolate icing and a walnut morsel on top!!