I’m going to confidently say that every Kiwi who has grown up in NZ knows what an Afghan Biscuit or Afghan Cookie is and that they probably can’t tell you why they are called Afghan Biscuits! These chocolatey delights are made using cornflakes in the mixture and are topped with chocolate icing and half a walnut. I LOVE them. They are by far my favourite biscuit of all time.
But now that I’ve quit sugar, eating them is a bit problematic. Thankfully my new friend dextrose can help me out and my favourite biscuit and I became reacquainted once again. I adapted an Afghan biscuit recipe I found that was submitted by Nicola from St Albans in a competition for The Search for NZ’s Favourite Recipes. I chose it because it uses weetbix which are lower in sugar than cornflakes.
Afghan Biscuit Recipe with Dextrose
- 200g butter
- 75g dextrose
- 175g flour
- 25g cocoa
- 5 weetbix, crushed finely (I used Woolies Homebrand which are less than 3% sugar)
- Soften butter
- Add sugar and beat to a cream.
- Add flour, cocoa.
- Lastly add crushed weetbix either crushed individually between clean, dry hands or place all in a bag and bang with a rolling pin.
- Put heaped teaspoons on a lightly greased oven tray.
- Bake 8 – 15mins (Depending on the oven) at 180oC.
Makes 14-15 small biscuits
- I actually beat the butter before I add the dextrose. Dextrose, being finer than sugar mixes in really well.
- I don’t beat once the weetbix are added, just fold them in.
- I slightly roll the mix into a ball shape, but I don’t press them
- Keep an eye on them! Dextrose burns faster than sugar. 15 mins, no longer!
Once cooled you ice them with chocolate icing and top with half a walnut. I used David Gillespie’s recipe for Chocolate Glaze from The Sweet Poison Quit Plan. Here is it, published with his permission:
- 2 tablespoons cocoa
- 3 tablespoons water
- 1 cup dextrose
- Boil a saucepan of water and then turn off the heat
- Place cocoa and water into a smaller saucepan over a moderate heat and stir until it becomes a thick paste. take the pan off the heat and stir in some of the dextrose.
- Stand the saucepan containing the mixture over the saucepan of hot water (no longer boiling) on the stove to warm the mixutre up again, but be careful not to boil it.
- As the dextrose melts and combines with the cocoa mix, add more dextrose, a little at a time, until all the dextrose is used.
- Once all the dextrose is blended, take the saucepan off the heat, where the mixture will thicken and set
These are seriously yummy and managed to tempt me, not so much for their sweetness (they’re not that sweet), but their chocolatey goodness! They barely lasted 2 days in the house. Next time I’ll make them if we are visiting somewhere so I don’t eat them all ;)
Why do you think they’re called Afghan biscuits?