Home-baked goods offer a unique blend of warmth, comfort, and nostalgia that is hard to replicate in any store-bought alternative. The aroma of freshly baked cookies, cakes, or bread wafting through the house can instantly uplift spirits!
There’s something incredibly special about converting raw ingredients into a delicious treat; the mixing, the kneading, and the anticipation as one watches dough rise or batter transform in the oven evoke a sense of accomplishment.
Sharing these lovingly crafted treats with others strengthens bonds, fosters friendship, and cultivates a sense of community.
Each bite can stir memories of past celebrations or Mama's baking time, making home-baked goods a vessel of cherished experiences.
History of Afghan Biscuits
Afghan biscuits stand out for their rich chocolate flavour combined with a delightful crunch.
The traditional recipe consists of a creamed butter and white sugar base, to which cocoa and white flour are added, which melds beautifully with the crunchy texture of the cornflakes ingredient. Once baked, the delectable contrast is further enhanced by a thick layer of chocolate icing with a walnut half on top of each biscuit.
While the precise history of Afghan biscuits remains somewhat ambiguous, they have established themselves as a beloved fixture of New Zealand’s baking culture.
For decades, these biscuits have held a central place in family baking rituals, often associated with gatherings, celebrations, lunchbox treats, and cup of tea or coffee breaks.
When I purchased my ingredients at the store, the young checkout clerk knew exactly what I was about to bake.
We then had a conversation about various conversions of the original Afghan biscuit recipe.
Many families regard the recipe as a treasured heirloom, passed down through generations. Others have added adaptations to the original recipe.
Which is what I have also done.
My Mama's original recipe has been updated with an almond twist!
And it is made with butter that is melted, not creamed, with brown, not white sugar.
Delectable Almond Afghan Biscuits
For the Biscuits:
200 grams (0.88 cup) softened butter
1/2 cup firmly packed brown sugar
3 Tablespoons dark cocoa powder
3/4 cup plain flour
1/2 cup of ground almonds
1 teaspoon baking powder
1 and 1/2 cups of lightly crushed cornflakes
For the fudge icing:
50 grams (3 Tablespoons and 2 teaspoons) of butter
2 Tablespoons dark cocoa powder
2 Tablespoons of hot water
1 and 1/2 cups of sieved powdered icing sugar
Flaked Almonds for decoration (optional)
Method For The Biscuits:
In a medium sized pot melt the butter.
Add the cocoa and sugar. Mix.
Then add flour, almond flour, baking powder and the crushed cornflakes.
Mix until mixture forms a dough.
Roll into 12 balls and flatten each slightly with a fork.
Bake for 15 miutes at 180 degrees celcius (356 F).
Make The Fudge Icing While The Biscuits Are Baking:
In a small pot, melt the butter, add the cocoa and hot water.
Mix, then add the icing sugar. Mix until the mixture comes together away from the sides of the pot so that you will be able to roll it into small balls to put atop the baked biscuits.
Note that the mixture will seem extremely buttery, but that is correct.
When the biscuits are baked and just warm to the touch, roll the icing into small balls and place atop the biscuits pressing firmly down with a teaspoon.
You can decorate the tops with slivered almonds pressed into the icing if desired.
Yield 12 biscuits.
They keep well in an airtight container in a cool pantry.
You will find a printable recipe HERE.
Note: The fudge icing may seem too buttery, but this will dry out and set.
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