Afghan Biscuits – New Zealand Chocolate Cookies

Buttery, chocolate cookies that get their crunch from corn flakes. These biscuits are crumbly and best when cooled and topped with a dollop of chocolate icing.

This recipe is: Egg-Free, Gluten-Free, Soy-Free


Yields: 16


Total Time: 1 hour 30 mins

Prep Time: 30 mins

Nutritional Information
(Per Serving)

Calories
240

Total Fat
16g

Saturated Fat
9g

Cholesterol
35mg

Sodium
125mg

Total Carbohydrate
25g

Dietary Fiber
3g

Sugars
12g

Protein
3g

Calcium
--




Ingredients
  • For the Biscuits
  • 1½ cups gluten-free all-purpose flour
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 1½ sticks unsalted butter, softened
  • ½ cup plus 2 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened gluten-free corn flakes
  • For the Icing
  • ¼ cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon cool water
  • ½ teaspoon vanilla extract
  • Pinch salt
  • Walnut halves


Directions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or spray with nonstick spray. Set aside.
  2. In a medium-sized mixing bowl, sift together gluten-free all-purpose flour, cocoa powder and salt.
  3. In the bowl of a standing mixer using a paddle attachment, cream together the butter and sugar until light and fluffy. Add in the vanilla extract and mix well.
  4. Slowly add the dry ingredients into these wet ingredients, mixing well after each addition.
  5. Using a rubber spatula, fold the corn flakes into the batter, breaking into small pieces but not completely crushing.
  6. Scoop out 2 tablespoons of batter and roll into a ball, flatten into a circle about a ¼-inch thick. Place on prepared baking sheet and repeat until all dough is used. Bake for 15 to 20 minutes, until set
  7. Remove biscuits from the oven and place baking sheet on cooling rack.
  8. To make the icing, whisk together the powdered sugar, cocoa powder, water, vanilla extract and salt until smooth and glossy. Ice each cookie and top with one walnut half per cookie.





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