These yummy very easy-to-make biscuits originated in New Zealand. My husband said he remembered them as a child and hadn’t had one in years. So here I am having made him (and me) a batch.
I believe with all the political correctness in the world the commercially made version of these biscuits in New Zealand have renamed them to Roughs but for the oldies, they will always be called Afghans.Yum
- 200 grams Butter softened
- 1/2 Cup White Sugar
- 1 1/4 Cups Plain Flour
- 1/4 Cup Cocoa
- 1 teaspoon Vanilla
- 2 Cups Cornflakes
- 1 1/2 Cups Icing Sugar 200 grams
- 1 tbsp Cocoa heaped
- 1 teaspoon vanilla
- 1 teaspoon melted butter
- 1-2 tbsp Water approx
- 21 Walnut Halves
- Preheat oven to 180°C or 170°C fan forced
- Prepare an oven tray by greasing or covering in baking paper
- Cream butter & sugar for 4-5 minutes until light and creamy
- Add flour, cocoa & vanilla and mix well
- Add cornflakes and lightly combine.
- Take tablespoon size amounts and roll into balls spread evenly on the tray. Lightly flatten with your fingers.(I use a small cookie scoop, it is much faster and easier, see notes for further information)
- Bake for 12 minutes
- Allow to stand for 5 minutes before transferring to a wire rack to cool completely
- In a medium bowl combine icing sugar, cocoa, vanilla & melted butter and mix
- Slowly add the water a little at a time until the desired consistency is reached. If you accidentally add too much water just add a little icing sugar.
- Ice the biscuits and finish with a walnut half. Allow the icing to firm up.
- Store in an airtight container for 3-4 days.