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Gluten Free Afghans

These biscuits are gluten free and also refined sugar free. They are crunchy, yet soft at the same time, and go fabulously with a cup of tea! You can use regular flour or sugar just as you would the gluten free versions.
Author Kiwi Families

Ingredients

BISCUITS

  • 180 g butter or coconut oil
  • cup cocoa powder
  • ½ cup coconut or muscovado sugar
  • cup brown rice flour or buckwheat flour
  • ¼ cup tapioca flour or cornflour
  • ¼ cup rice flour
  • 1 tbsp ground flaxseed
  • 1 cup cornflakes (gluten free if available at supermarket)
  • 1 tsp vanilla

ICING

  • 1.5 cups coconut icing sugar (you can whizz coconut sugar in your blender to make it into a powdered sugar, otherwise regular icing sugar will work fine.)
  • 4 Tbsp cocoa powder
  • 3 tbsp butter or coconut oil melted
  • Water until desired consistency is reached.
  • Walnuts to top

Instructions

  1. Turn oven onto 180 degrees bake.

  2. Cream butter and sugar until creamy (if using coconut oil make sure it is at a solid state and it will help to make it cream).

  3. Add the vanilla.

  4. Sift in the cocoa, and the other flours.

  5. Add in the flaxseed.

  6. Slowly mix in the flour and mix until combined.

  7. Add in the cornflakes.

  8. Line a baking tray with baking paper and roll the mixture into even sized balls. Flatten with a fork.

  9. Bake for around 10 minutes or until cooked.
  10. Let them rest on the tray for a few minutes as they will be quite fragile until cooled. Cool on a rack and when cool you can ice them.

ICING

  1. Add the icing sugar, melted coconut oil or butter, cocoa and mix well adding in 1 tbsp water at a time until it reaches a desired consistency. 

  2. Spread the icing over each cookie and top with a walnut or coconut.