Skippy™ afghan biscuits
Prep
10 min
Cook
12 min
Serves
20
Skill
Vegetarian
Prep
10 min
Cook
12 min
Serves
20
Skill
Everyone loves an afghan. Try our healthier take on the classic recipe, made with prunes. They’re perfect with a cup of tea!
Ingredients
BISCUITS
- 1 cup pitted prunes
- 1/2 cup reduced-fat spread
- 2 tbs sunflower oil
- 1/2 cup self-raising flour
- 1 cup wholemeal flour
- 1/4 cup cocoa powder
- 2 cups SkippyTM Cornflakes
- 2 tsp margarine, softened
- 3/4 cup icing sugar
- 1 tbs cocoa powder
- ¼ tsp vanilla essence
- 1 tbs boiling water
- 20 walnut pieces/halves
Nutrition per serving
668 kJ
energy kj
2 g
protein
3 g
saturated fat
2.2 g
dietary fibre
18 g
carbohydrate
9 g
sugars
114 mg
sodium
Method
- Preheat oven to 180° and line 2 oven trays with baking paper.
- Place prunes, spread, oil, flours, and cocoa powder in a food processor and pulse until combined.
- Transfer to a large bowl and add Skippy Cornflakes. Stir until the cornflakes are fully integrated.
- Roll small handfuls (35g) of mix into balls, place on baking tray and flatten gently. Place in hot oven and cook for 12 minutes until set. Allow to cool on a wire rack.
- To make the icing, place all ingredients in the bowl a food processor and beat until smooth.
- Spoon 1 tsp of icing onto each biscuit once cool and add a walnut piece to each.
- Store in an airtight container.
BISCUITS
- 1 cup pitted prunes
- 1/2 cup reduced-fat spread
- 2 tbs sunflower oil
- 1/2 cup self-raising flour
- 1 cup wholemeal flour
- 1/4 cup cocoa powder
- 2 cups SkippyTM Cornflakes
- 2 tsp margarine, softened
- 3/4 cup icing sugar
- 1 tbs cocoa powder
- ¼ tsp vanilla essence
- 1 tbs boiling water
- 20 walnut pieces/halves
Nutrition per serving
668 kJ
energy kj
2 g
protein
3 g
saturated fat
2.2 g
dietary fibre
18 g
carbohydrate
9 g
sugars
114 mg
sodium
- Preheat oven to 180° and line 2 oven trays with baking paper.
- Place prunes, spread, oil, flours, and cocoa powder in a food processor and pulse until combined.
- Transfer to a large bowl and add Skippy Cornflakes. Stir until the cornflakes are fully integrated.
- Roll small handfuls (35g) of mix into balls, place on baking tray and flatten gently. Place in hot oven and cook for 12 minutes until set. Allow to cool on a wire rack.
- To make the icing, place all ingredients in the bowl a food processor and beat until smooth.
- Spoon 1 tsp of icing onto each biscuit once cool and add a walnut piece to each.
- Store in an airtight container.