It seems like Super Tuesday today with 3 posts back to back. It’s time for Food of the World monthly event and we are exploring the beautiful island country of New Zealand this month. I really had no clue what the food in New Zealand looks like. Even though it is one of the countries that I think I was very familiar — blame it on the cricket matches I used to watch as a kid (they were quite a tough team to beat at the time).
So I googled and found out that New Zealand cuisine is largely based on local ingredients. Similar to it’s neighboring country Australia, New Zealand cuisine is a diverse British based cuisine. Historical influences came from Maori culture, the indigenous polynesian people of NZ.
I narrowed by search down to Anzac biscuits, Afghan biscuits/ cookies and Hokey pokey ice cream, finally ended up making these Afghan cookies.
Name of these biscuits is quite interesting and has nothing to do with Afghanistan. I couldn’t find the real story behind the name, but these are traditional New Zealand treat and are quite popular there. These cookies are easy to put together and are nutty, crunchy, chocolaty and delicious. They are made with cornflakes, cocoa powder, butter, sugar and flour. Then topped with some chocolate icing and a walnut.
Afghan cookies are traditional New Zealand treats that are easy to make. They are nutty, crunchy, chocolaty and delicious. They are made with cornflakes, cocoa powder, butter, sugar and flour. Then topped with some chocolate icing and a walnut.
10tablespoonsUnsalted butter, at room temperature1 stick+2tbsp
1½cupsCornflakes**
¼cupUnsweetened cocoa powder
As neededWalnuts, chopped
For the Icing:
½cupConfectioner's sugar
1tablespoonsUnsweetened cocoa powder
¼teaspoonsSalt
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Beat butter and sugar until light and fluffy. Add the flour(s), cocoa powder, salt and cornflakes and stir until combined. The mixture will look crumbly, but will hold shape when pressed together.
Take a tablespoon of the mixture and roll into a ball, flatten it slightly and place on the prepared baking sheet. Repeat with the remaining mixture, placing the cookies about 1" apart from each other.
Bake the cookies for 15~16 minutes or until firm. Remove onto a cooling rack and let the cookies cool completely.
Make the Icing: Combine confectioners sugar, cocoa powder and 1tbsp water until combined and forms a thick paste. Add 1tsp water at a time to make sure that the consistency is thick.
Immediately spread over the cooled cookies and place a walnut on top. Let the icing harden for a couple of minutes before eating.
Notes
Or just use 1¼cups all purpose flour.
Kellogg's brand works great
Nutrition
Nutrition Facts
Afghan Cookies
Serving Size
1 cookie
Amount per Serving
Calories
119
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Cholesterol
15
mg
5
%
Sodium
46
mg
2
%
Potassium
40
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
212
IU
4
%
Vitamin C
1
mg
1
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Diane Balch
The corn flakes sound like such an interesting twist. They look beautiful. Pinned to our Food of the World page.
Usha Rao
When I first saw the title, I thought you did the wrong country. Cornflakes add an extra crunch to cookies and look yummy.