CWA Afgans Biscuits

You are here:

Print to PDF

[X]

Print recipe

CWA Afgans Biscuits

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

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

Add to shopping list

6

30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Biscuit/cookie

Recipe's preparation

Make Biscuits

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 and blitz on speed 9 for 15 seconds.
Put 185gr of room temperature butter in the and combine with the sugar on speed 8 for 5 seconds.
Scrape down the sides of the 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 with the spatula.
Add 1 egg to the and mix on speed 4 for 20 seconds.
Add 185gr self-raising flour, 25gr cocoa powder and a pinch of salt to the and mix on speed 4 for 10 seconds.
Add 60gr of cornflakes to the and mix on reverse speed 2 for 10 seconds.
Scrape down the bowl with the spatula and mix again on reverse 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.

Make Chocolate Icing

Put 25gr of softened butter in the and melt 1 minute, 37deg, speed 2.
Put 250gr of icing sugar, 25gr cocoa powder and 2 tablespoons of boiling water in the . 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.

Accessories you need

Butterfly
buy now

Spatula
buy now

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.