Low Sodium Afghan Biscuit
Indulge guilt-free with these *Low Sodium Afghan Biscuits*, a healthier twist on the classic New Zealand treat known for its rich chocolate flavor and irresistible crunch! Made with unsalted butter, brown sugar, and low sodium dark chocolate, this recipe ensures you can enjoy a decadent dessert while keeping salt intake in check. The addition of rolled oats and crushed cornflakes creates a uniquely crisp yet tender texture, while a drizzle of melted chocolate (and optional almonds) adds a luxurious finish. Perfectly portioned for 15 servings, these biscuits come together in just 30 minutes from prep to bake, making them an ideal treat for busy days or special occasions. Whether you're watching your sodium levels or simply seeking a lighter alternative, these delightful cookies are sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 50 grams Brown sugar
- 150 grams Plain flour
- 50 grams Rolled oats
- 50 grams Cornflakes
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking powder
- 200 grams Low sodium dark chocolate
- 15 pieces Unsalted almonds (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Sift the plain flour, cocoa powder, and baking powder into the butter mixture and mix until well incorporated.
Gently fold in the rolled oats and crushed cornflakes. Ensure that the mixture is well combined but do not overmix.
Take heaped tablespoons of the dough and form them into balls. Place them on the prepared baking sheet, leaving a small space between each to allow for spreading.
Use the back of a fork to flatten each dough ball gently.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are firm to touch and lightly browned.
While the biscuits are baking, melt the low sodium dark chocolate in a microwave-safe bowl or over a double boiler until smooth.
Once baked, remove the biscuits from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Using a spoon, drizzle or spread a little melted chocolate over each biscuit.
Optionally, place an almond on top of the chocolate before it sets for an extra decorative touch.
Allow the chocolate to set before serving these delicious low sodium Afghan biscuits.
Nutrition Facts
Calories |
3798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 101.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 310 mg | 24% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
