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Alison's Chocolate Crunchies by Simon Holst

Alison's Chocolate Crunchies by Simon Holst

For more on Simon Holst  visit his website

This is my version of Alison's streamlined version (if that makes any sense!) of the Afghan biscuits her mother made regularly. They are considerably quicker to make, which is good because they always disappear quickly!

For 30-40 biscuits:
125g butter
1 cup sugar
1 tsp vanilla essence
1 large egg
1 1/4 cup (180g) self-raising flour
1/4 cup (25g) cocoa
1 1/2 cups (cornflakes

1/2 cup (75g) chocolate chips
2 Tbsp sour cream
30-40 walnut pieces or halves

Heat oven to 170C (160C fanbake), with the rack just below the middle. Line a two baking trays with baking paper or a Teflon liners.

In a medium-large pot (big enough to hold the whole mixture), melt the butter until it is barely liquid, then remove from the heat. Add the sugar, vanilla and egg, and mix well with a fork. Measure the flour, cocoa and cornflakes on top of this and stir until evenly combined.

Using two teaspoons, arrange 30-40 quite compact heaps of mixture on the prepared baking trays, leaving room for spreading. We like slightly mounded biscuits, but if you want larger, flatter biscuits flatten the unbaked biscuits gently using several fingers or the pad of your thumb.

Bake for 8-12 minutes until biscuits look evenly cooked but have not darkened round the edges. While biscuits are warm, lift them onto a cooling rack.

When biscuits have cooled, stir together the chocolate chips and sour cream, then heat gently until the chocolate has just melted (we microwave the mixture for about 30 seconds on High, stirring after about 15 seconds). Spoon about a teaspoon of the icing onto each biscuit and top each with a walnut piece or halves before the icing sets.

Leave in a cool place for icing to set, then store in an airtight container.