Afghan cookies
The country of origin of these cookies is New Zealand. I would not even like to speculate about where the cookies got such a name. I found several options, but I will not discuss them here. The important thing is that these are nice, crispy cocoa cookies, which also contain cornflakes. The cookies are covered with chocolate glaze, on which half of a walnut is placed.
Preparation time: 1 hour including baking
Level: Easy
Quantity: About 40 cookies
Ingredients:
400 g room temperature butter
220 g of sugar
2 teaspoons of vanilla sugar
50 g of cocoa
320 g wheat flour
120 g of corn flakes
Icing:
200 g of milk chocolate
50 g of butter
0.5 teaspoon of vanilla sugar
Preparation:
- Mix butter, sugar, vanilla sugar, cocoa, wheat flour, and cornflakes in a large bowl.
- Mix well until smooth.
- Shape the dough into balls about 2.5 cm in size and place on a baking sheet covered with baking paper.
- Bake at 180 degrees C for 12 minutes. The cookies will be very soft when they come out of the oven, let them harden.
- Let the cookies cool completely. Mix the chocolate, butter, and vanilla sugar, melt on low heat, mix until smooth, pour into a piping bag, and sprinkle chocolate in the center of the cookies or lift with a spoon.
- Place half a walnut in the middle of the chocolate and let the chocolate harden.
- Store in an airtight container.
Ready!!
