This version of the popular Kiwi bikkie has a zesty twist.

Recipe: Michael Van de Elzen

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 below

METHOD

Preheat the oven to 180°C.

Cream the butter and sugar until light and fluffy.

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

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

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.

Smoked chocolate icing

INGREDIENTS

100g soft butter
2 cups icing sugar
2 tbsp Dutch cocoa powder
½ tsp smoked salt flakes

METHOD

Cream the butter with the icing sugar and cocoa powder until smooth. Fold through the smoked salt at the end, so the salt flakes stay large and crack when you chew.

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