Afghans New Zealand Food

CHOCOLATE ROUGHS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C. Line a baking sheet with baking paper. Set aside.
• Cream the butter and superfine sugar until light and fluffy.
• 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.
• Roll or press 1 1/2 teaspoons of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
• Bake in the oven for 10 to 15 minutes. Remove from oven, and cool on a wire rack .
• Prepare the icing by combining the confectioners' sugar, unsweetened cocoa powder, and water in a bowl.
• Mix well until the mixture is free of lumps and of a creamy consistency.
• Spoon a little icing on each cookie and decorate with flaked almonds.

AFGHANS (NEW ZEALAND)

Steps:

• FOR THE COOKIES: Preheat oven to 350 degrees F & grease 2 cookie sheets.
• In a large mixing bowl, beat together the softened butter & the brown sugar until light & creamy, then add the egg & vanilla, continuing to beat until well mixed.
• In another bowl, sift together the flour, cocoa, baking powder & salt, then stir this dry mixture, along with the coconut & cornflakes, into the creamed mixture.
• Scoop tablespoonfuls of the batter onto the prepared cookie sheets.
• Bake for 15 minutes or until the cookies are firm to the touch. DO NOT OVERCOOK them, as they will burn.
• Cool on a metal rack before making the icing.
• FOR THE CHOCOLATE ICING: When cookies have cooled, in a small bowl, stir together the butter, cocoa & hot water, making a smooth paste.
• Sift in the powdered sugar & stir to make a thick, spreadable icing.
• Ice the cooled cookies & if desired, top them with chopped walnuts. Store uneaten cookies in an airtight container.