The original recipe for Afghan cookies comes from the book "Cookies" by carl Bardi. The author claims that they don't have anything in common with Afghanistan. They come from New Zealand and nobody knows why they are called "Afghan cookies".

They come across as fast and easy, they don't need sophisticated ingredients and they were chocolaty. This is important, especially when the weather outside is increasingly less like a Polish golden autumn. The next time I will modify the recipe. Maybe I will add some dates or raisins. I see a lot of possibilities. In the original version the cookies are crunchy and chocolaty, and they are excellent for afternoon coffee or tea. They have only one fault: they disappear from the plate too fast.

Ingredients:
180g of butter

100g of brown sugar
200g of flour
30g of cocoa
200g of corn flakes
40g of desiccated coconut
100g of dark chocolate
30g of minced walnuts

Heat the oven up to 180C. Cover a baking sheet with baking paper.

Mash the butter with the sugar until you have a fluffy mass. Add the flour and cocoa and mix them in. Add the cornflakes and desiccated coconut. Stir. Make little balls from the mixture, around the size of walnuts. Put them on a baking sheet. Keep the cookies separate. Flatten them a bit. Bake for 15 minutes. Melt the chocolate in a bain-marie. Decorate the cookies with the chocolate and minced walnuts.

Enjoy your meal!