Afghan Biscuits RecipeOrigin: Britain Period: Traditional |
Ingredients
200g butter 
Afghan Biscuits Preparation:Method:Cream together the butter and sugar until light and fluffy. Meanwhile, sift the flour and cocoa powder into a bowl then mix into the creamed butter before folding-in the cornflakes and desiccated coconut. Take heaped teaspoons of the batter, form into rough balls and place about 6cm apart on a baking tray covered with baking paper. Place in an oven pre-heated to 180°C and bake for about 16 minutes, or until golden. Whilst the biscuits are baking prepare the icing by sifting the sugar and cocoa powder together then add just enough water to give you a smooth paste with a spreading consistency. When cooked, remove the biscuits from the oven and allow to cool on the baking tray before transferring to a wire rack to cool. When the biscuits are just barely warm spread the icing over the top, decorated with the walnuts then set aside to cool completely and for the icing to set. |
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