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Afghan biscuit slice
Looking to do a spot of baking? Our Afghan biscuit slice is easy to
prepare and with no messy rolling required, this recipe is the perfect
addition to any lunchbox or bake sale!
Serves:
16 pieces
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
Method
200g + 30g butter,
softened
1. Preheat your oven to 180°C fan bake. In a mixing
bowl, beat together 200g softened butter and the
brown sugar until light and fluffy.
¾ cup brown sugar
1 ¼ cup plain flour
¼ cup + ¼ cup good
quality cocoa powder
2 cups Pams Cornflakes
2 cups icing sugar
¼ cup Pams Walnut Pieces
or Halves
2. Add the flour and cocoa powder, then mix until
just combined. Fold the cornflakes into the biscuit
mixture, then transfer to a lined slice tin.
3. Spread the biscuit mixture evenly across the lined
tin. Place into the oven and bake for 18-20 minutes,
or until the biscuit is firm to the touch and golden
around the edges. Set aside to cool.
4. To make the icing, melt the remaining butter in a
small bowl. Add the remaining cocoa powder and
icing sugar, along with enough hot water to form a
thick but spreadable paste.
5. Once the slice has cooled, spread the icing evenly
over the surface. Sprinkle the walnuts over the top,
then place into the fridge to set for 30 minutes
before cutting into squares. Store in an airtight
container for up to 4 days.
Top Tips
• When buying cocoa powder, look for one that is dark in colour! This will result in
rich, flavoursome baking.
