There are many stories about the origin of the name of the popular Afghan cookie from New Zealand. Nobody seems to know exactly where it comes from. The most wide spread version is that the cookie resembles a dark Afghan face, the icing looks like hair and the walnut topping represents a turban. Most New Zealanders swear by the recipe from ‘Edmonds Cookery Book’: a New Zealand cookery book that was published first in 1908 by the baking powder brand ‘Edmonds’. It is considered to be the standard traditional New Zealand cookbook and can still be found in almost every New Zealand kitchen. This recipe for the Afghan cookie from New Zealand is much like that from ‘Edmonds Cookery Book’ and makes for a dense chocolatey cookie with a crunchy bite.
Afghan cookie from New Zealand
for about 25 cookies
125 grams soft unsalted butter
75 grams sugar
½ teaspoon vanilla essence
pinch of salt
125 grams flour
20 grams unsweetened cocoa powder
50 grams cornflakes
100 milliliters double cream
100 grams dark chocolate
10 grams butter
about 25 walnut halves
With an electric mixer beat the butter with the sugar, the vanilla essence and the salt for about 3 minutes until light and creamy.
Beat in the flour and the cocoa powder.
Crush the cornflakes slightly and knead into the dough.
Preheat the oven to 180°C/350°F. Take about 15 grams of the dough and form little balls. Place them on a cookie sheet covered with baking paper.
Bake the Afghan cookies for 15-20 minutes in the middle of the oven. Take out of the oven and leave to cool completely.
Bring the cream to the boil in a little saucepan. Turn off the heat and stir in the chocolate and the butter. Stir into a smooth icing
Spoon some icing on the cookies and top with a walnut half. Leave to cool and set.
This post is also available in: Dutch