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A for Afghan Cookies

A for Afghan Cookies

A cute crunchy cookie with chocolate icing and dotted with walnuts

Call it by any name, the fact remains this cookie is super easy to make and impressive to look at!

The cookie etymology is a bit confusing, as these cookies have their origin in New Zealand. The recipe calls for corn flakes, but I substituted with muesli. It worked well and tasted crispier. So here’s to our Kiwi cookie!Cheers!

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Ingredients

For cookies

200 grams butter, softened

½ cup all-purpose flour

3 Tbsp. unsweetened cocoa (1/4 cup)

2 cups muesli (you can also use about 3 coarsely crushed Weetabix)

For Icing

1 cup icing sugar

3 Tbsp. cocoa

3 Tbsp. hot water

Topping

¼ cup walnuts or flaked almonds (optional)

Directions

In a small bowl, cream butter and sugar until smooth.

Sift flour and cocoa.

Gradually add flour and cocoa to creamed mixture.

Fold in muesli.

Preheat oven to 350 degree F or 180 degree C.

Roll dough into small balls, and flatten them slightly. Place on a greased/lined-baking tray, 2 inches apart.

Bake 10-15 minutes until they turn light brown.

Transfer cookies on wire rack; cool completely.

Make the icing and spoon a little on cookies.

Now decorate with a walnut half.

Voila! Your cookie is ready.

The recipe yields 25 cookies.

Cookies waiting to be smeared with chocolate icing

Cookies waiting to be smeared with chocolate icing

All dressed up with chocolate and walnut topping

All dressed up with chocolate and walnut topping

Voila! Your cookie is ready to be eaten

Voila! Your cookie is ready to be eaten

Didn’t I say these cookies are quick and easy? My daughter and I had made these past Diwali. She packed a whole lot of festive looking cookies and cake pops in boxes to give away to her friends at work.

Recipe adapted from Edmonds 

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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