(Originally published, Aug-2015, then updated by Tania, May-2018)
Hi, Everyone! I just made some traditional kiwi Afghan biscuits and thought I would separately post their soft, sweet, easy to make, chocolate icing as it’s great for all sorts of biscuits and cakes.
2 cups / 300 g icing sugar (confectioner’s sugar)
2 tablespoons / 15 g of unsweetened cocoa powder
30 g butter (at room temperature)
¼ teaspoon vanilla extract
¼ cup / 60 ml boiling water
Makes 1 ¼ cups
First, boil your jug/kettle.
Then, cut the butter into very small cubes and place it and all of the other ingredients into a medium-sized bowl.
Mix it all together, using the back of the spoon, if you must, to push the butter against the sides of the bowl to help blend it in.
If for some reason it’s a little too ‘runny’ to spread on, leave it to sit until it thickens slightly before icing your cake or biscuits. 🙂
Once used, leave it to set (it will be just firm to touch) before storing iced biscuits or cutting an iced cake.