Afghan Cookie Recipe
This is one of my favourite home-made cookie recipes – because Afghans are really crisp and crumbly while at the same time also melt in the mouth. And I usually have the ingredients in the store cupboard so they can easily be made in cookie emergencies. (You know the type of emergency I’m talking about).
Oh yes, AND they contain chocolate!
They’re ideal with your mid-morning cup of coffee or afternoon cup of tea. I would even be so bold as to recommend them as a breakfast meal, seeing that they contain corn flakes and the type of kids drinking chocolate that we all love to stir into a glass of cold milk – YUM!
Afghans have nothing to do with Afghanistan, rugs or dogs! I have no idea where they got their name from as they are a traditional New Zealand recipe and ususally come topped with icing and a walnut, but we prefer them plain.
- Makes 16 medium sized cookies
- Prep time: 25 minutes
- Cooking time: 15 minutes
- 200g (7oz) butter at room temperature
- ½ cup sugar (125ml)
- 1¼ cup plain flour
- 2 tablespoons drinking chocolate (or cocoa powder)
- 2 cups cornflakes (500ml)
- Preheat the oven to 180˚C (350˚F). Lightly grease a baking tray, or cover tray with baking paper/silicone sheet.
- Beat the butter and sugar together until light and fluffy.
- Sift the flour and chocolate powder into the creamed mixture and stir lightly.
- Carefully fold in the cornflakes.
- Spoon ice-cream scooped sized blobs of the mix onto the baking tray.
- Bake for 15 minutes.
- Remove from the oven and allow to stand for 5 minutes before you transfer them onto a cooling rack otherwise they will be too soft and may break.