Afghan Biscuits (Dairy Free)

July 28, 2019

Now one of New Zealand's absolute classic biscuits can be enjoyed by even more people, with this totally dairy free recipe using Nuttelex and vegan chocolate.

Ingredients

Biscuits

200 g plant based Nuttelex

1/2 cup castor sugar

1 tsp vanilla essence

1 cups plain flour

1/4 cup cocoa

1 1/2 cups cornflakes

Icing

100 g vegan chocolate (melted)

walnuts for decoration

Directions

Biscuits

1Preheat oven to 180°C. (175°C if fan forced).

2Line a baking tray with baking paper.

3In a large bowl, beat Nuttelex, sugar and vanilla until light and fluffy.

4Sift in the flour and cocoa, add the cornflakes then stir thoroughly until the mixture is combined.

5Place rounded spoonfuls onto a baking tray, gently press lightly with a fork.

6Bake for 15-20 minutes. Cool on a wire rack before icing.

Icing

1Melt chocolate in microwave.

2Spoon melted chocolate on top of cooled biscuits and decorate with half a walnut.

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