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1 CWA Afgans Biscuits

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CWA Afgans Biscuits

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Ingredients

20 portion(s)

CWA Afghan Biscuits

  • 90 grams brown sugar
  • 185 grams unsalted butter, Room temperature
  • 1 --- egg
  • 185 grams self-raising flour
  • 25 grams cocoa powder
  • 1 pinch salt
  • 60 grams corn flakes

Chocolate Icing

  • 25 grams unsalted butter, Softened
  • 250 grams icing sugar
  • 25 grams cocoa powder
  • 2 tbsp Boiling water
  • 20 portions walnut halves
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  • 6
    30min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Make Biscuits
  1. Preheat oven to a moderate temperature (180 degrees Celsius).
    Line 2 baking trays with baking paper and put aside.
    Put 90gr of brown sugar in the Closed lid and blitz on speed 9 for 15 seconds.
    Put 185gr of room temperature butter in the Closed lid and combine with the sugar on speed 8 for 5 seconds.
    Scrape down the sides of the Closed lid with the spatula and insert the Butterfly.
    Cream sugar and butter on speed 4 for 2 minutes.
    Remove the butterfly and scrape down the sides of the Closed lid with the spatula.
    Add 1 egg to the Closed lid and mix on speed 4 for 20 seconds.
    Add 185gr self-raising flour, 25gr cocoa powder and a pinch of salt to the Closed lid and mix on speed 4 for 10 seconds.
    Add 60gr of cornflakes to the Closed lid and mix on reverseCounter-clockwise operation speed 2 for 10 seconds.
    Scrape down the bowl with the spatula and mix again on reverseCounter-clockwise operation speed 2 for 10 seconds.
    Use a tablespoon and place balls onto the prepared trays. You should get about 20 in total. Press down gently with either a fork or your finger.
    Bake in the oven for 15 minutes then allow them to cool on a wire cake rack.
    2. Make Chocolate Icing
  2. Put 25gr of softened butter in the Closed lid and melt 1 minute, 37deg, speed 2.
    Put 250gr of icing sugar, 25gr cocoa powder and 2 tablespoons of boiling water in the Closed lid. Mix on speed 4 until nice and combined and glossy looking. About 10 seconds. If the icing looks to thick add a tiny amount of more water.

    Spread icing over your cooled biscuits and top each with half of a walnut.
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Tip

These are quite a soft crumbly biscut due to the high butter content. They are both crunchy from the cornflakes and will melt in the mouth at the same time. Please handle with care whilst icing them.

If using salted butter leave out the additional pinch of salt in the biscuits.

If these are required for school lunches and need to be nut free just omit the walnut and replace with a freckle or some coconut.

If you need these to be egg free, just omit the egg and increase the butter to 100gr.

If these need to be dairy free use Nutlex instead of butter.

I converted this recipie from The C.W.A Cookery Book And Household Hints.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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