Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published September 3rd 2020
A kiwi chocolate hit with crunch
When my family and I lived in New Zealand for a few years, we discovered the joy of Afgan biscuits (read about their origins on here on Wikipedia). Whilst living there, a friend of mine made a batch of them and brought some around for us to try. We must admit that we found them quite dense and crumbly to start off with, however, the more we ate, the more we loved them! As it was summer, we put them in the fridge so the chocolate didn't melt, and then we enjoyed them cold. They contain Cornflakes and have a walnut on top, so they have a thick texture, with an added crunch.
My friend was pleased to share her recipe for this article. This is her version...
Step 1: Preheat oven to 180 degrees. Line a baking tray with baking paper.
Step 2: In a medium bowl, add the margarine and sugar and beat until creamy.
Step 3: Add the flour, cocoa and vanilla essence. Mix to combine.
Step 4: Add the cornflakes and combine.
Steps 1 - 4, combine the ingredients. The mixture looks very dry, but when you form it in your hands it comes together surprisingly well...(although this may depend on the type of margarine or butter used)
Step 5: With clean hands, roll balls of the mixture in your hands and place on the baking tray. Flatten. Repeat for the whole mixture. This recipe makes approximately 12.
Step 6: Bake for 12 minutes. They will still be soft when you take them out of the oven. Allow to cool.
Step 7: Melt the Choc Bits in the microwave at 30-second intervals until it is smooth and runny. Place a dollop on the top of each biscuit and then place a walnut half on top. Store in an airtight container. We store ours in the fridge to harden and eat cold.
What do you think? Would you like to give it a try? The combination of chocolate, Corn Flakes and walnuts isn't something you often see together, but they provide a dense and crumbly texture, with a good hit of crunch. They are like no biscuit that I have ever made before. Why don't you try this recipe this weekend?