BLOOD ORANGE AFGHANS WITH SMOKED CHOCOLATE ICING

MAKES: 20

TIME: 25 minutes

As a kid, afghans were one of my favourite biscuits, which is good as I can't remember Mum making any other type.

They're also one of those biscuits that don't last long – when Bee makes them, they're usually gone by the end of the night.

I've changed this recipe up from Bee's original, using smoked salt in the icing and adding in the blood oranges to give the biscuits a sweet and sour taste.

Feel free to drop the oranges if not to your taste, or you can't find them (you can order them online or find them in fine food shops). But please give the smoked salt a go. You can make it yourself, we have it available to buy online from the Good from Scratch farm store, or you'll find it at spice and health food stores.

INGREDIENTS

1 packet freeze-dried blood oranges

200g unsalted butter, softened

½ cup caster sugar

1¼ cups plain flour

2 tbsp Dutch cocoa powder

2 cups cornflakes walnuts chocolate icing, recipe at right

METHOD

1

Preheat the oven to 180°C.

2

Cream the butter and sugar until light and fluffy.

3

Sift the flour and cocoa together, stir into the creamed mix, then fold in the cornflakes.

4

Spoon balls onto a greased baking tray, lightly press down with a fork, then bake for 15 minutes.

5

Once cool, spoon over the smoked chocolate icing and top with a walnut. Crush the blood orange and sprinkle over the biscuits just before serving.