Tuesday, December 15, 2009

Vegan Afghan Biscuits

Yum! I love these cookies, chocolatey and crunchy, but they're normally very buttery, so here's my adapted version. I've been rather absent on this blog - my business has been super busy leading up to Christmas, but I do have some posts ready and have been eating some yummy things, hooray!

Vegan Afghan Biscuits


½ cup of olive oil
1/2 cup of castor sugar
1 tablespoon water
1 1/2 cups of all-purpose flour
3 Tbsp unsweetened cocoa powder
1 cup of unsweetened corn flakes (Kellogg's)

1 cup of icing sugar
2 Tbsp of unsweetened cocoa powder
3 Tbsp water
3 drops of oil (adds glossiness)
pistachios/flaked almonds (optional)

Pre-heat the oven to 180C.
Cream the oil and sugar. Add the water.
Sift together the flour and cocoa powder and mix into oil/sugar.
Fold in cornflakes (don't worry if they crumble).
Roll 1 1/2 teaspoonfuls of the dough into balls and flatten them slightly. Place onto oven tray lined with baking paper.
Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack.

Icing: combine icing sugar, cocoa powder, oil and water in a bowl. Mix well.
Spoon a little icing on each cookie and then decorate with flaked nuts.

A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly. Just scrunch it all together!!

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