- Jesmond Cake Company
Vegan Afghan biscuits
These chocolate cookies are traditional in New Zealand. They contain no raising agent and not much sugar, giving them a soft dense texture, just on the right side of seeming slightly stale
Makes about 12 biscuits
For the biscuits:
200g dairy free margarine
75g caster sugar
175g plain flour
25g cocoa powder
For the topping:
60g coconut milk
120g dark chocolate
Preheat the oven to 180 degrees C and line an oven tray with baking parchment.
Cream the margarine and sugar, then add the flour and cocoa. Fold in the cornflakes & try not to crush them too much.
Place spoonfuls of the mix on the oven tray and flatten them down. Bake for about 15 minutes, then leave to cool on a wire rack.
Meanwhile make the topping: bring the cream to boiling point, then remove from heat. Add the chocolate and stir.
Spoon some chocolate mix onto each biscuit and place a walnut half on top.