I don’t mean to be political here; I am merely referring to the cookies. Do enlighten me if you know why they call this cookie with such a name; but one thing for sure, this simple and easy-to-bake delectable is very popular in New Zealand. Or so I have been told.

I adopted this recipe while working in London from a Kiwi chef. I have yet to convert the household measurements over to metric grams, which I’m sure you know by now that I’m not a big fan of using cup measurements. Anyway just follow the recipe closely and you are on your way to doing it right.  Also, you can consider working on a “less-sinful” version, by replacing seeds and nuts and may even substitute the topping with Equal sugar (Thanks to my dietician who strongly advocated that low-sugar is more appealing to the ladies).

Happy baking.

Recipe Name:   Little Afghan cookies

Difficulty: Beginner
Servings 20 cookies  

½ cup 115gm sugar

200gm Soften unsalted butter

2 cups corn flakes

½ tsp salt

1 ¼ cup plan flour

¼ cup cocoa powder

 Topping

2 cups icing sugar

2tbls cocoa powder

¼ tbls butter

4 drops of Vanilla

2tbls boiling water

¼ Hand full chopped pistachio or walnuts (optional)

Method:

Cream butter and sugar until pale in color, then fold in cocoa, flour and salt (sift first)

Then, fold in the corn flakes spoon on a tray lined with baking paper and bake at 180ºc for around 12 minutes, remove from oven and cool.

To make the topping mixture, sift icing sugar and cocoa into a bowl. Add butter and vanilla, add as much boiling water until it is with a smooth spreadable consistence.

Spread on mini Afghans and finished with some chopped pistachio or walnuts.

Keep in air-tight container for the cookie-craving days. 

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