Thursday, September 29
Sweet NZ....a Chocolate Biscuit by any other name.....
Let me start by saying I don’t know why this biscuit is called an Afghan. Extensive research (i.e. me surfing numerous websites when I should have been working) has proved fruitless, except that maybe Afghan rolls off the tongue a little easier than Yummy Chocolate Cornflake Biscuit with a Walnut on Top? Whatever you want to call them they are simply a great sweet treat.
Easy to whip up (I made these while cooking dinner), universally adored , they are like the sweet version of a sausage roll,you wont win prizes for originality, but sometimes originality is over rated. I'll have another biscuit while I think about it........
The homemade version is a million time better than brought, even the fancy ones. Such a simple recipe, but it does require a couple of things. Use real butter. Use good dark cocoa. Don’t use sweetened cornflakes.
Ok, enough of my bossiness, on with the show…..
This recipe is courtesy of the Edmonds Cookbook, I have tried others, but I like this one best
200gr butter, softened (I use unsalted, and add a pinch of salt)
175gr plain flour
25 gr cocoa
50 gr cornflakes
Pre heat the oven to 180C/350F
In a large mixing bowl, beat together the butter & sugar until light & fluffy. I do this in my Kitchen Aid but a hand held beater also works fine..
With the beater speed on slow add the sifted flour & cocoa, and beat until combined.
Lastly add the cornflakes, beating in until they are just combined, but not crushed to nothing
Put teaspoonfuls of the mixture onto a greased baking tray & cook for 12-15 minutes. They will still be soft when you take them out of the oven, but crisp up on cooling.
Ice with the following mixture, and top with a walnut (obviously optional, but traditional) You may notice I have used Pecans instead, I still have no idea what I did with the bag of walnuts I thought I had in the freezer....
1 ½ cups icing sugar
2 tbsp cocoa
½ tsp butter
Mix together the icing sugar & cocoa. Pour approx ¼ cup of boiling water over your knob of butter & let melt. Add the water to the icing sugar cocoa mixture, stirring until you have a thick spreadable icing. The butter adds a slight sheen to the icing.
The result is quite short, with a slightly crumbly texture. The actual biscuit is not overly sweet, but the icing more than compensates. Two of my sisters also make Afghans, one makes a biscuity version, another a slightly more cake type variation, they actually had an “afghan off” to decide which was best. Really. Obviously I was Geneva in these proceedings, I actually think my version is the best, but we won’t tell them that……