Afghan Biscuits

A quintessential New Zealand biscuit. It seems as though not many other countries know of the deliciousness of cornflakes and chocolate crowned with more chocolate and half a walnut.

It also seems as though no one, including New Zealanders, know why it is called an Afghan biscuit.

Is it because of the walnut half pressed into the chocolate coating that is reminiscent of an Afghani hat? Is it because these biscuits were invented by one of our Great-Grandmothers to send to her Beau posted to Afghanistan in the First or Second World Wars? Or was it that a handsome Afghani gentleman made his way to our far shores and made such an impression on baking day that a biscuit was created in his honour. I suppose we will never know.

Afghan biscuits

175g of butter
1/2 cup of caster sugar
3 tablespoons of cocoa
1 1/4 cups of flour
2 cups of cornflakes
Dark chocolate
Walnut halves

Melt the butter, sugar and cocoa in a saucepan large enough to hold all the ingredients.
Stir in the flour and cornflakes, mixing well, but crushing the cornflakes as little as possible.
Form into biscuit shapes, pressing the mixture together as you go.
Bake at 180°c for 10 minutes or until they are set.
When the biscuits are cool, spread with melted chocolate and press a walnut half onto each one.