Converted from The Edmond's Cookbook - A New Zealand Publication
Afghan Biscuits
150g butter at room temperature, chopped into cubes.
100g castor sugar
30g of buttermilk/milk or water - approx depending on flour
200g plain flour
3 tbsp cocoa powder (a bit hard to weigh)
1 1/2 Cups of cornflakes ( again thermomix wouldn't register)
ICING
100g icing sugar
2tbsp cocoa powder
2 tbsp water
flaked almonds or walnuts to decorate
METHOD
1. Pre-heat oven to 180C. Line a baking sheet with baking paper.
2. Cream the butter and sugar - sp 6 for 15 -20 secs until light and fluffy.
3. Add flour, cocoa powder and buttermilk and mix - sp 6 for 15 secs.
4. Add cornflakes mix - reverse, sp 1 for 20 secs - the cornflakes will crumble slightly.
5. Roll or press tbsp of the mixture into balls and flatten them slightly. Place about 2cm apart on the tray.
6. Bake in the oven for 10 -12 mins. Remove from oven and cool on a rack.
7. Prepare the icing by by combining the icing sugar, cocoa powder and water in
. mix - sp 3 for 10 secs or until a creamy consistency.
8. Spoon a little icing on each biscuit and then decorate with flaked almonds or walnuts.
Members' commentsdede - I like these, but the rest of the family are not so keen so I end up eating most of them myself.
