Sometimes you just need a taste of the familiar, the classic, the real Kiwi cookie that takes you back to your childhood. When my little girl started school two weeks ago, I knew I wanted to have something special and yummy awaiting her as she returned home from that first big day. We had a slight set back with illness which meant that she didn’t start on the Monday as planned, but rather four days later on the Thursday so it was especially important to me that she got a good send off and welcome home on that day.
Afghans are a real Kiwi favourite and one of the oldies that I always enjoy. I especially love this recipe because it contains a few extra surprises from the original and the combination of these flavours and textures combine to create a magical little morsel.
As with most iced goodies, my kids prefer to eat off the sickly sweet icing and discard the cookie but for me and the group of adults I shared the rest of this batch with at a weekend BBQ, the reviews were astounding.
- 1 1/4 C plain flour
- 3 T cocoa (I used raw cacao for these)
- 1 C cornflakes
- 1/2 C dried cranberries
- 1/2 C dessicated coconut
- 200 grams unsalted butter, at room temperature
- 1/3 C caster sugar
- 30 grams unsalted butter, at room temperature
- 1 1/2 C icing sugar
- 2 T cocoa (cacao powder if you like)
- boiling water
- Walnut halves for garnish
- Preheat the oven to 180 degrees Celsius (160 if using fan-forced setting). Line two baking trays with baking paper, or silicone mats.
- Sift the flour, and cocoa into a bowl and set aside.
- Measure out the cornflakes, coconut and cranberries into another bowl and set aside.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Gradually add the flour and cocoa mixture and mix together until combined.
- Using a wooden spoon or spatula, add the cornflake mixture, and stir gently until well combined. The mixture will be quite thick.
- Using a spoon to measure the cookie 'dough' in even amounts, roll into small balls between your palms and place on the baking tray, at least 7 cm apart. Flatten slightly with a fork (covered in flour if necessary).
- Bake in the middle of the oven for approximately 15-20 minutes, until they feel firm when pressed gently in the centre.
- Remove from the oven and cool on the tray for 10 minutes before removing to cool completely on a wire rack.
- Once they are completely cool, you can spread the top of each with a generous dollop of chocolate icing. Top with a walnut half.
- Biscuits will keep in an airtight container for up to 3 days at room temperature.