Healthified Afghan biscuits
I admit to having a sweet tooth - and always looking for ways to healthify sweet treats for myself and my family. I also love old fashioned baking and grew up eating Afghan biscuits - my grandmother used to press it into a slice tin rather than individual biscuits and it was heaven.
I have made my healthier version using as many organic, sustainable and better for you ingredients including grass fed butter, unrefined mineral rich Rapadura sugar, Cacao powder, Spelt flour and dark chocolate.
They taste insanely good - the Rapadura sugar is lower glycemic, naturally antioxidant and vitamin rich, Cacao is antioxidant rich, high in magnesium, iron and super boosting for the mood, and super food walnuts rich in omegas, antioxidants and polyphenols.
Biscuit ingredients
Makes about 16 biscuits
210g of grass fed Butter softened
1/2 cup Rapadura sugar or sugar of your choice
1 & 1/3 cup of white spelt flour (or 1 & 1/4 cup of flour of your choice)
1/4 cup Cacao powder
2 cups organic Cornflakes (if you can find them)
Icing ingredients
120g Dark chocolate ( I use Whittakers 50% but you can go darker if you prefer)
1 Tablespoon of Olive oil
Walnuts (I use a half on each biscuit)
Method
Preheat your oven to 180 degrees Celsius and line two baking trays with unbleached baking paper.
In a large bowl cream the butter and sugar until pale and creamy. Sift in the flour and cacao and mix well. Fold in the cornflakes and mix until well combined.
We have one of those cool ice cream scoops with a release flick thing so we use that to spoon heaped tablespoon fulls of the mixture onto the trays - or use a tablespoon and your finger. Use you fingers to flatten out and shape into thick discs, picking up any stray crumbs and sticking back to the biscuit mixture.
Bake for 15 minutes or until looking slightly crispy at the edges and set. Take out of the oven and let sit on the tray for 5 minutes before gently sliding onto a cooling rack to cool completely before icing.
Melt chocolate and olive oil in a double boiler (bowl over a pot of water on the stove) until melted and combined. Pour thickly over each biscuit and top with a walnut.
