Afghans (New Zealand)
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
-
FOR THE COOKIES
- 14 tablespoons unsalted butter
- 1⁄2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup cocoa
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄2 cup coconut, dried, shredded
- 2 cups corn flakes
- 3⁄4 cup walnuts, chopped (optional)
-
FOR THE CHOCOLATE ICING
- 1⁄4 cup unsalted butter
- 2 tablespoons cocoa
- 3 -4 tablespoons hot water
- 2 cups powdered sugar, sifted
directions
- FOR THE COOKIES: Preheat oven to 350 degrees F & grease 2 cookie sheets.
- In a large mixing bowl, beat together the softened butter & the brown sugar until light & creamy, then add the egg & vanilla, continuing to beat until well mixed.
- In another bowl, sift together the flour, cocoa, baking powder & salt, then stir this dry mixture, along with the coconut & cornflakes, into the creamed mixture.
- Scoop tablespoonfuls of the batter onto the prepared cookie sheets.
- Bake for 15 minutes or until the cookies are firm to the touch. DO NOT OVERCOOK them, as they will burn.
- Cool on a metal rack before making the icing.
- FOR THE CHOCOLATE ICING: When cookies have cooled, in a small bowl, stir together the butter, cocoa & hot water, making a smooth paste.
- Sift in the powdered sugar & stir to make a thick, spreadable icing.
- Ice the cooled cookies & if desired, top them with chopped walnuts. Store uneaten cookies in an airtight container.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!