Chocolate Roughs
New Zealanders have a real soft spot for this chocolate and cornflake biscuit. The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or flaked almonds. The biscuits, unique to New Zealand, are known for their dark brown color. In fact, the Kiwis—a nickname for New Zealanders—regard these tasty treats as one of their most favorite national foods.
Just remember that it's important to use unsweetened cornflakes. Otherwise, the biscuits will be too sweet. I use the Kellogg's brand. A tip on the cookie dough—you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly.
This cookie was long referred to as an Afghan biscuit, though it is a New Zealand invention. Contrary to how it sounds, the biscuits have no ties to Afghanistan. The origin of the name is uncertain, but in 2020, in response to calls for greater cultural sensitivity, biscuit manufacturer Griffin's Foods renamed their version Milk Chocolate Roughs. One thing for sure; the biscuits are delicious and really easy to make.
Ingredients:
- 200 grams butter (at room temperature)
- 1/2 cup caster sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups unsweetened corn flakes
Icing:
- 1 cup icing sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons water
- Optional: 1/4 cup flaked almonds