Afghan Cookies Gone Rogue
Photography Yuki Sato.
Another recipe to add to the biscuit tin! These are my take on an Afghan cookie: chewy, chocolatey and crispy bites of deliciousness.
Makes: 9
INGREDIENTS
1 cup plain flour
2 tablespoons cocoa, sifted
¼ teaspoon sea salt
¼ teaspoon baking soda, sifted
90 grams butter, melted
½ packed cup brown sugar
¼ cup caster sugar
1 large egg
1½ teaspoons vanilla extract
1 cup cornflakes
½ cup sultanas, roughly chopped
130 grams dark chocolate, roughly chopped (72% cocoa)
80 grams brittle toffees, halved (I use Werther’s cream candies)
EQUIPMENT: Grease a large flat baking tray and line with baking paper.
METHOD
Preheat the oven to 180°C regular bake.
Combine the flour, cocoa, salt and baking soda in a medium bowl.
Whisk the butter, both sugars, egg and vanilla extract in another bowl then tip into the dry ingredients and stir to combine well. Stir in the cornflakes, sultanas and half of the chocolate. Let sit for 5 minutes to firm up a little. This makes it easier to form into cookies.
Scoop out ¼ cupfuls of the mixture and form into rough balls, spacing them apart on the tray. Gently flatten a little with a fork then top with the chopped toffees and the remaining chocolate.
Bake for about 12 minutes or until firm to the touch but don’t overbake. Leave to cool on the tray. The cookies will keep for 3-4 days stored in an airtight container.
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