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Afghan Cookies (Biscuits) Recipe
 Afghan Cookies The timing of this recipe is not intended to be related to recent events in any way, it is just sheer coincidence. I had been planning on making Afghan cookies for some time. The delay was due to my inability to take into possession one of the key ingredients, corn flakes. After much patience, persistence and planning, the mission to secure possession of cornflakes was successfully accomplished on Thursday, May 5. It was a clean job, I went into the supermarket, took possession, paid and left. The corn flakes were undamaged. I am serious, I have the receipt to prove it. There was total secrecy surrounding the plans to make Afghan cookies. Publicity before the actual event would have raised expectations and potentially jeopardized the cookie baking mission. And I didn?t twitter live, I don?t have a twitter account and the whole process was short, about 10 minutes preparation and 15 minutes baking. Afghan cookies use lot of cornflakes and on visual inspection of photographic evidence you can probably guess it has cocoa or chocolates as well. You must wonder what the connection is between cocoa, corn flakes and Afghanistan. Corn and cocoa do not grow in Afghanistan and neither do these ingredients feature in Afghani cuisine. You are probably thinking that external influence or occupation resulted in corn flakes and cocoa being introduced into Afghani cuisine. Answer is no. Afghan cookies have nothing to do with Afghanistan, or any country near or related to Afghanistan. These cookies were born in New Zealand many decades ago. I tried to find out why it is called Afghan cookies but to no avail. Nobody seems to know, even wiki does not have the answers. A few blogs speculate on why its called Afghan cookies. Afghan cookies are chunky, crunchy and slightly crumbly. And just like ANZAC cookies Afghan cookies require just a handful of ingredients and they are very easy to make. I really did make these cookies, its not a joke. And to prove it I am posting photographic evidence. The pictures are really of Afghan cookies and not any ordinary chocolate cookies. If you do a detailed visual examination you will notice corn flakes and chocolate and this gives it almost 100% certainly that it is Afghan cookies, perhaps 99,9% to be more accurate. If you were nearby I would certainly allow you to do a taste test to confirm beyond reasonable doubt that these are in fact Afghan cookies. The cookies on its own are not very sweet so the icing is definitely needed. In the recipe I have presented two options for the icing ? a richer (original) version and a lighter alternative. I used the lighter alternative. The recipe is from the Edmonds Cook Book available online at TVNZ . The lighter icing version is mentioned in many different sources. Ingredients 200g butter, at room temperature ½ cup sugar 1¼ cups flour ¼ cup cocoa 2 cups cornflakes walnuts, optional Chocolate Icing (richer version) 200g dark chocolate ½ cup cream 25g butter Chocolate Icing (lighter alternative) 1 cup icing sugar 1 tablespoon cocoa 3 tablespoons water Directions 1. Cream butter and sugar until light and fluffy. 2. Sift flour and cocoa and stir into creamed mixture. Fold in cornflakes. 3. Place spoonfuls of the mixture onto a greased oven tray and press down lightly. 4. Bake at 180C for 15 minutes or until lightly browned and firm. 5. When cold ice with chocolate icing and decorate with a walnut piece if you like 6. To make the icing (richer version): break chocolate into top of a small bowl. Add butter and cream. Set over hot water and heat, stirring constantly, unit it has melted and smooth. Alternatively, microwave on medium power for 1-2 minutes, stirring every 30 seconds. 7. To make the icing (lighter alternative): Mix all of the icing ingredients together in a bowl until a thick paste is formed.  Afghan cookies 
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