Gluten Free Afghans

Gluten Free Me Team

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Gluten Free Afghans

A Kiwi classic! These crunchy chocolate biscuits are adored by the nation and will satisfy your sweet cravings instantly! We recommend you give this recipe a try…

 

 

 

 

 

 

Credit https://bit.ly/2Z0j1qw

Ingredients

Afghans
  • 180 gram butter, softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla essence
  • 1 1/2 cup Orgran All Purpose Plain Gluten-Free Flour, sifted
  • 3 tablespoon cocoa, sifted
  • 1/2 teaspoon baking powder
  • 2 cup GF corn flakes, roughly broken into smaller pieces
  • 70 gram whole walnuts
Icing
  • 3 tablespoon butter, melted
  • 3 tablespoon cocoa, sifted
  • 1 1/2 cup icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • 1-2 tablespoons warm water (optional)

Directions

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.
  3. Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.
  4. Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.
  5. Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.
  6. To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.
  7. Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.
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Directions

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Cream the butter, sugar and vanilla essence with an electric beater until the mixture is light and fluffy.
  3. Sift over the flour, cocoa and baking powder. Add the corn flakes and mix until combined.
  4. Place tablespoons of the mixture onto the prepared tray. Flatten slightly with your fingers. Bake in the preheated oven for 20 minutes.
  5. Leave the afghans to cool on the tray, as they may crumble if they are removed while still hot.
  6. To make the icing, place the butter, cocoa, icing sugar and vanilla essence into a bowl. Mix until combined. If the icing is a little stiff, add the water a little at a time until the correct consistency is achieved. The icing should be quite thick.
  7. Place a teaspoonful of the icing on top of each biscuit and press a walnut into the icing.