Recipe: Delicious Dark Chocolate Afghans

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Sift in the Edmonds Standard Grade Flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined. In essence, the Afghan is a chocolate biscuit with added cornflakes for crunch. On top you'll find chocolate icing - usually chocolate flavoured icing sugar, or less commonly a milk or dark chocolate ganache - on top of which sits a half walnut. You can cook Dark Chocolate Afghans using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Dark Chocolate Afghans

1. You need of Biscuits.
2. It's 200 grams of butter.
3. You need 1/2 cup of sugar.
4. Prepare 1 1/4 cup of all-purpose flour.
5. You need 1/4 cup of Dutch cocoa powder (a very dark cocoa powder).
6. You need 2 cup of crushed weetbix.
7. Prepare 1/4 cup of dessicated coconut.
8. You need of Icing.
9. You need 70 grams of Dark chocolate.

Scrape the bowl down and add the flour, cocoa powder, baking powder and salt, and mix until it's just combined. Add the wet ingredients to the dry and combine until a dough forms. Stir through the cornflakes until they're evenly distributed. Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon.

Dark Chocolate Afghans instructions

1. Melt the butter and mix in sugar..
2. Sift in flour and cocoa powder and stir to combine..
3. Fold in weetbix and coconut until just combined..
4. With your hands, roll golf balls sized amounts of mixture into a ball and places on a baking tray. Flatten the ball with your fingers so that the biscuit is approx 3 cm thick..
5. Bake at 360°F for 15 minutes. Leave to cool on the tray for 10 mins then transfer to a wire rack until cold..
6. To make icing, melt the chocolate until liquid and then spread on top of each biscuit. Enjoy!.
7. Extra: you can place a walnut on the top of each biscuit or sprinkle with your favorite decorative sprinkle. I'm boring, i like mine plain with a cup of tea!.

Fold in cornflakes and don't worry if they crumble. Afghans - The origin of the biscuit may be debated but Kiwis are proud to call this chocolaty, crunchy classic their own.. Grease or line a baking tray with baking paper. Cream butter and sugar until light and fluffy. See recipes for Afghan khajoor, Afghani Korma, Dark Chocolate Afghans too.