Afghan Cookies

24 Prep Time 20 minutes   Cook Time 12 minutes   Rated:    
by Courtleigh Holder

When I was in high school in New Zealand a popular cookie there was the Afghan. I didn't really know what it was in the beginning but once I tried it I was obsessed. I had a history teacher, one of my favourite teachers for my last year of school. I had an assignment due and I just couldn't get it together for the life of me because you know when you're a teenager you actually are so busy (but really?). Anyway his favourite cookie was an Afghan with icing and a walnut on top. So instead of spending time doing my assignment (my bad) I made him two dozen Afghan cookies to get an extension. It worked and he was pleased! So here are my take on Afghan cookies with a pecan on top instead of a walnut.

OH and the not so secret ingredient is to use Crunchy Nut Cornflakes in place of regular cornflakes, kind of decadent, but so worth it. Trust me.

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Need

Do

1  

Preheat Fan Forced oven 180°C and prepare a tray with baking paper.

2  

Place butter and sugar into Thermomix bowl and mix 10 sec/speed 3

3  

Scrape down Thermomix bowl with spatula and repeat.

4  

Add vanilla, cocoa powder, flour and mix 10 sec/speed 4

5  

Repeat if necessary.

6  

Add Crunchy nut corn flakes to Thermomix bowl and mix 15 sec/Reverse/speed 3.

7  

Repeat until well combined

8  

Using a cookie scoop, scoop out mix and place onto prepared tray 1-2cm apart.

9  

Bake for 12 minutes and allow to completely cool on a wire rack before removing from the tray.

10  

ICING

11  

Place all ingredients into Thermomix bowl (except pecans) and mix 10 sec/speed 3 and ensure it is well combined using a spatula.

12  

Using a teaspoon place icing on top of each cookie followed by a pecan and allow to set.

13  

Great for lunchboxes (without the nuts)!

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