Afghan Cookies

I first bought a bottle of Afghan Cookies many years ago from my niece's bakery in Seremban. Fell in love with the cookies & had baked them using recipes from 2 different books. Little did I realise, until recently when I was googling for the recipe, the cookie is actually a New Zealand traditional ...

I haven't baked the cookies for sometime, so decided to bake them but this time, used the recipe from About.com. Great recipe for a simple yet heavenly-tasting cookie! It's crunchy texture & not-too-sweet flavour makes it great when eaten on its own, without the icing. I topped mine with melted white chocolate & sliced almonds.

Afghan Cookies
Recipe from Australian/New Zealand Food About.com.

Ingredients:
200g butter, at room temperature
1/2 cup castor sugar
1 1/2 cups all-purpose flour (I used top flour.)
3 tbsp unsweetened cocoa powder (I used Valrhona.)
1 1/2 cups unsweetened corn flakes

Icing: (I didn't use.)
1 cup icing sugar
2 Tbsp unsweetened cocoa powder
3 Tbsp water
1/4 cup flaked almonds (optional)

Preparation:

1. Pre-heat the oven to 350F (180C). Line a baking sheet with baking paper. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes and don't worry if they crumble.
4. Roll or press 1 1/2 teaspoonfuls of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
5. Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack. 
6. Prepare the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency.
7. Spoon a little icing on each cookie and then decorate with flaked almonds.

I'm linking this post to Little Thumbs up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Esther of Copycake Kitchen.