Afghan cookies are a New Zealand classic treat. As I’m travelling around New Zealand at the moment, it would be rude not to eat like a local. Traditionally Afghan cookies are made with crumbled corn flakes. As I am not a major fan of corn flakes, I have substituted them for chopped walnuts. I think grated fresh or crystallized ginger would also be great additions to these cookies.
Don’t worry if the cookie mixture becomes quite dry when mixing. Simply mould the dough into a big ball and create cookie portions with your hands.
The cookies will keep fresh in a airtight container or bag for at least 4 days.
Makes 12 cookies.
- 250g butter, softened
- 65g caster sugar
- 1 tsp vanilla essence
- 50g walnuts, chopped
- 200g dessicated coconut
- 2 tbsp good quality cocoa powder
- 300g plain flour
- 50g dark chocolate
- 1 tsp coconut oil
- 12 whole walnuts for decorating
- Preheat an oven to 180°C and grease a baking tray with a little coconut oil.
- Cream the butter and sugar together with an electric beater.
- Add the vanilla essence, chopped walnuts and coconut.
- Sift in the cocoa and flour and mix well together.
- Place tablespoonfuls of the cookie dough on the prepared baking tray. Flatten each cookie with the back of a spoon and bake in the oven for 20 minutes.
- Remove from the oven and allow to cool on a wire rack.
- For the cookie icing: melt the dark chocolate in a heatproof bowl over a simmering pan of water. Once melted, stir in the coconut oil until glossy.
- Spoon the chocolate over each cookie and add a whole walnut to finish.