CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless) | How to make CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)

By Vanitha Bhat  |  26th Feb 2019  |  
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  • Photo of CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless) by Vanitha Bhat at BetterButter
CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)by Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    12

    People

0

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About CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless) Recipe

A crunchy, buttery chocolate cookie studded with cornflakes and topped with chocolate icing and a single walnut; a New Zealand treat! This is a perfect healthy treat for your kids to snack on.

CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)

Ingredients to make CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)

  • FOR THE COOKIES:
  • ¾ cup unsalted butter softened to room temperature
  • ½ cup powdered sugar
  • 1 ½ cups whole wheat flour
  • ¼ cup cocoa powder
  • 2 cups cornflakes
  • Pinch of salt
  • FOR THE CHOCOLATE ICING:
  • 1 ¼ cups icing sugar/confectioner’s sugar
  • 1 tablespoon softened butter
  • 2 tablespoons cocoa powder
  • Dash of vanilla essence
  • 2 tablespoons of hot water
  • Whole or halved walnuts
  • Colored sugar sprinkles optional

How to make CHOCOLATE AFGHAN COOKIES/BISCUITS (Eggless)

  1. Preheat oven to 180 C or 350 F. Line two baking trays/sheets with parchment paper/aluminum foil or just grease with melted butter/oil/ghee; set aside. Crush cornflakes with your hands to a coarse mixture.
  2. In a large mixing bowl, cream softened, room temperature butter and sugar with an electric beater until light and fluffy.
  3. Add whole wheat flour, cocoa powder and pinch salt to the creamed butter-sugar mixture. Beat until combined.
  4. Stir in crushed cornflakes and mix with your hands or a spatula until fully combined.
  5. Form small lemon sized balls of the dough by pressing a handful of dough crumbs together and flatten slightly. If you feel the dough is too crumbly, just splash a few drops of water or milk. Place them on greased or lined baking sheets.
  6. Bake in preheated oven for 12 to 15 minutes until the cookies are baked and firm.
  7. Remove, let cool on pan for about a minute and then transfer gently with a flat spatula to a cookie rack to cool completely.
  8. TO MAKE THE CHOCOLATE ICING: While the cookies are cooling, in a small bowl, sift icing sugar and cocoa powder through a sieve to remove all lumps. Add butter, a dash of vanilla essence and hot water.
  9. Gently mix with a spoon until the mixture is smooth and slightly thick but flowing.
  10. Once the baked cookies are cool, using a spatula/knife, spread the chocolate icing over the cookies and top with a single walnut or sprinkle colored sugar sprinkles. Keep aside the cookies to allow the icing to set completely.
  11. Enjoy crispy, crunchy and decadent chocolate Afghan cookies with a tall glass of milk or hot coffee! Happy Baking!

My Tip:

If you like, you can use all-purpose flour/maida instead of whole wheat flour. Do not crush the cornflakes too fine; you need the crunchy bite in each cookie! If you do not like or have walnuts, use any topping you like; cashew, pistachios, peanuts, colored sugar sprinkles, dessicated coconut etc. If you are on a low-sugar diet, then just avoid the icing; the cookies taste great nevertheless!

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