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Chocolate afghan cookies are a firm family favourite in our house, this Afghan recipe has a slight twist on the classic.
I use Weetbix instead of cornflakes and am always inspired to bake these when we have come to the end of a packet using all the crumbs from the bottom of the Weetbix bag.
I think it pays to double the recipe as they get devoured way too fast!
CHOCOLATE AFGHAN COOKIES
INGREDIENTS
200g butter, softened
1/2 cup caster sugar
1 1/4 cups flour
1/4 cup cocoa powder, I use Equagold
2 cups crushed Weetbix
Chocolate icing, recipe follows
1/2 cup walnut halves, to decorate
METHOD
– 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 the weetbix.
-Place tablespoonfuls of mixture on prepared baking trays.
-Bake for 15 to 20 minutes or until firm. Remove to a wire rack to cool.
-Ice the cold biscuits with chocolate fudge icing and decorate with a walnut half.
CHOCOLATE FUDGE ICING
1 cup icing sugar
2 tablespoons cocoa
1 teaspoon vanilla extract
50 grams melted butter
1 tablespoon milk
-Sift the dry ingredients and mix together with the melted butter and milk until smooth
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