Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
I have failed my countrymen. A true afghan should be topped with half a walnut but I realised too late that I hadn’t any when making these classic chocolatey cookies to share with you all. I improvised with pecans and beg for forgiveness. These cookies are a kiwi favourite and a breeze to make. I like them best with a dark strong cocoa flavour to offset the sweet icing.
First preheat the oven to 180C (350F) and line cookie sheets with baking paper. Cream butter and sugar until fluffy. Mix in sifted dry ingredients to form a soft-ish dough then mix in the cornflakes. It’s easiest to do this with your hands – just squish them into the dough until they’re evenly distributed.
Scoop tablespoons of dough onto a cookie sheet. You can place them quite close together as they won’t spread much. Flatten with a fork dipped in flour and they’re ready for baking!
Bake for 15 minutes, rotating the trays halfway through. Because they’re dark with cocoa you’ll smell when they’re done more than you’ll see it, but they will look dry on the outside and the bottoms should have browned slightly. Cool the cookies on the tray for 5 minutes before moving to a wire rack to cool completely.
When they’re cold, ice the afghans with chocolate icing and top with half a walnut (or cheaty pecan!).
Enjoy with tea and friends like all good things.
Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 25 2 inch cookies
Crisp cookies packed with rich cocoa flavour – a true kiwi classic.
- 200 gm | 7.1 oz | 1 3/4 sticks butter
- 115 gm | 4 oz | 1/2 cup sugar
- 210 gm | 7.5 oz | 1 1/4 cups all purpose flour
- 30 gm | 1.1 oz | 1/4 cup cocoa powder
- 50 gm | 1.9 oz | 1 cup cornflakes
- 60 gm | 2.1 oz | 1/2 stick butter
- 250 gm | 8.9 oz | 1 1/2 cups icing sugar
- 3 tbsp cocoa
- 3 tbsp milk
- 1 tsp vanilla extract
Preheat the oven to 180C (350F). Line cookie sheets with baking paper and set aside. Cream the butter and sugar until light and fluffy – about 3-5 minutes. Mix in the dry ingredients, except the cornflakes, to make a soft-ish dough. Mix in the cornflakes so they are evenly distributed – it’s easiest to do this with your hands.
Scoop tablespoons of dough onto the prepared cookie sheets and flatten with a fork. Dip the fork in flour every few cookies to prevent sticking. Bake for 15 minutes, rotating the trays halfway though.
Cool on the sheets for a few minutes to firm up before transferring to a wire rack to cool completely. While the afghans are cooling make the icing. Beat the icing sugar, butter, milk, cocoa and vanilla together with a hand mixer or stand mixer until fluffy and smooth – about 5 minutes.
When the cookies are cold, spread or pipe the chocolate icing onto them and top with half a walnut each.
Adapted from The Edmonds Cookery Book.
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