top of page
  • 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

50g cornflakes

For the topping:

60g coconut milk

120g dark chocolate

walnut halves

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.

442 views0 comments

Recent Posts

See All
bottom of page