I was first introduced to this biscuit decades ago on a trip to New Zealand. Afternoon tea at a picturesque cafe in Wanganui. It was difficult to choose from the delicious array of baked goods on offer. In the end I settled on two treats, the wonderful Louise Slice and curiously named Afghan Biscuits. Both well loved Kiwi favourites I had not encountered in Australia before. Today they are staples in my kitchen. I have previously posted a recipe for Louise Slice (here) and was convinced that I had also posted one for Afghans given that  I bake these so often.  A trawl through my blog proved me wrong. These are so popular in our house we refer to them as Disappearing Afghans. A batch never lasts very long. Try them and you will understand why.  They are unbelievably good. A soft but crunchy chocolate biscuit iced with a dollop of  melted chocolate and topped with  walnuts. Made with a subtle mystery ingredient. Cornflakes.

My Afghans are based on a recipe from a veritable New Zealand institution, The Edmond’s Cookery Book. The Kiwi equivalent of the Aussie  stalwart, The CWA Cookbook. First published in 1908 as the Sure to Rise Cookery Book it is rumoured to be as much a fixture in New Zealand homes as the kitchen sink and oven. With such an impeccable heritage it is little wonder these biscuits are so good.

Afghan Biscuits
Based on a recipe from  The Edmonds Cookery Book
Makes 2 dozen biscuits

200g butter, softened
1/2 cup sugar
1 1/4 cups plain flour
1/4 cup cocoa
2 cups cornflakes (unsweetened)
1/2 block melted chocolate to ice
1/4 cup walnuts, to decorate

CREAM the butter and sugar until light and fluffy.
SIFT the flour and cocoa and stir into the creamed sugar. Fold in the cornflakes.
SPOON teaspoons of mixture onto a lined baking tray, gently pressing them flat.
BAKE at 180 C for 10-15 minutes until firm and lightly golden.  Remove from oven and cool on a wire rack.
WHEN cold ice with a dollop of melted chocolate and top with a walnut.