Afghans – chocolatey goodness!

These little beauties are chocolatey and crunchy. This recipe is from Chelsea Sugar site but I have adapted it a little.

The dough for this recipe must be followed as is. The dough will be on the softer side but that’s fine.

200g butter, softened

1/2 cup sugar

1 tsp vanilla essence

1 1/4 cups plain flour

1/4 cup cocoa

2 cups All-Bran Flakes, lightly crushed

1/4 cup coconut

1/4 cup chopped pecans

Grease baking tray. Cream butter, vanilla and sugar until light and fluffy. Sift in flour and cocoa, stir into butter mixture then add flakes, pecans and coconut. Put a teaspoonful onto tray – you might have to squeeze the mixture together and press down slightly. Bake at 180 degrees for approximately 10 minutes. It will still be soft to the touch but it will firm up.

Once biscuits are cooled, give it a good drizzle of chocolate or dip the top of each biscuit with chocolate and decorate with nuts.

 

 

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