Dinosaur Biscuits aka Afghan Biscuits.

 

I remember this treat from my childhood, my mother made Afghan Biscuits a few times and I could not stop at one biscuit. These biscuits are traditionally called Afghan Biscuits but my darling 5 yr old daughter started calling them dinosaur cookies.

It took me a bit to realise what she was talking about when she was asking if there’s any Dinosaur cookies left. I asked her why she called them dinosaur cookies and she said ‘we ate them at the museum near the dinosaur bones, and the chocky eggs on top looked like dinosaur eggs’. I love how a child’s mind works. The name Dinosaur Cookies has stuck and that’s what we call them in our house now.

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I don’t know why they are called Afghan Biscuits, there are a few reasons why like to do with soldiers and the Afghan war or the biscuits look like the mountains in Afghanistan. These treats have become a tradition in New Zealand and have been well loved for many years.

The cornflakes gives it a delicious crunch in contrast of the soft chocolaty biscuit. This is great treat for any occasion. You must try it!

Dinosaur Biscuits aka Afghan Biscuits


Course afternoon tea, Dessert, Morning Tea, Party Food, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 approx

Ingredients

  • 200 grams Butter - softened or melted
  • ½ Cup White Sugar
  • Cups Plain Flour
  • ¼ Cup Cocoa
  • 1 teaspoon Vanilla
  • 2 Cups Cornflakes -

Icing

  • Cups Icing Sugar
  • 1 heaped Tablespoon Cocoa
  • 1 teaspoon vanilla
  • 1 teaspoon melted butter

Decoration- Walnut halves 1 per biscuit or Easter eggs or smarties or crushed up cornflakes.

Instructions

  1. Preheat oven to 180'C. Prepare an oven tray by greasing  and lining with baking paper.

  2. Cream Butter & Sugar for 4-5 minutes until pale and creamy.

  3. Add flour, cocoa & vanilla and mix well.

  4. Add cornflakes and lightly mix until just combined.

  5. Take tablespoon sized amounts and roll into balls spread evenly on the tray
  6. Lightly flatten with your fingers.
  7. Bake for 12 minutes , they will be soft when come out of oven.

  8. Allow to stand for 5 minutes before transferring to a wire rack to cool.

  9. Make Icing. In a medium bowl place icing sugar, cocoa, vanilla & melted butter and mix. Add 1 Tbs of water to get a paste like consistency. You can add more water, 1 tsp at a time, if the consistency isn't right.

  10. Ice the biscuits. I decorated with speckled eggs, I had these left over from Easter, traditionally it is walnut half on top.

  11. Store in an airtight container for 3-4 days.

 

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