desserts - cold recipe:

afghan biscuit

ingredients

butter 200 gm
flour 225 gm
cocoa powder 25 gm
castor sugar 75 gm
cornflakes 50 gm
chocolate icing sq
walnut halves sq

production

1. Soften the butter with a wooden spoon
2. Add the sugar and beat to a creamy texture
3. Add the flour, cocoa and cornflakes and combine thoroughly
4. Put spoonfuls of the mixture on a greased tray and flatten slightly
5. Bake for approximately 15 minutes at 180°C remove from the oven and place on a cooling rack
6. When cold, ice with the chocolate icing and place a walnut half on top or dip completely in melted chocolate

chef notes:

This traditional New Zealand/Australian biscuit has what may be considered a rather strange name in the current political situation, but the recipes produces a wonderfully crunchy, yet delicate biscuit.

If wanting small biscuits it is best to break up the cornflakes; if left whole, they will leave air pockets and cause the biscuits to break easily.

email chef@tallyrand.info