Afghan yo-yos
( MAKES 12 )
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  • Butter
  • 1 Coconut sugar
  • 1 Sugar
  • 1 Plain flour
  • 1 Dutch cocoa powder
  • 1 Cornflakes
  • 1 Milk chocolate
  • 1 Cream
  • 1 Salt
  • 1 Milk
  • 1 Chopped walnuts, preferably New Zealand ones
  • 1 This recipe is by Shaun Clouston, Logan Brown (Wellington) , taken from  The Great New Zealand Baking Book (published by Thom Productions and PQ Blackwell, $49.95). T o celebrate the launch of The Great New Zealand Baking Book - and because it’ll be Mother’s Day before we know it - we're giving away a special afternoon tea for one lucky mum and five of her friends. Chef Michelle Pattison  will make two sweet and two savoury treats using recipes from the book for you all to enjoy (including these afghan yo-yos) and the book’s creator, Murray Thom, will deliver it all, boxed, to your home on the day — along with bubbles (because this is a celebration, after all) and a copy of the baking book for each of you.  Enter here Afghans 170 g Butter ¼ cup Coconut sugar ¼ cup Sugar 1 cup Plain flour 1 Tbsp Dutch cocoa powder 1 cup Cornflakes Milk chocolate caramel 240 g Milk chocolate 240 g Sugar 240 ml Cream 1 tsp Salt 100 ml Milk To finish ¼ cup Chopped walnuts, preferably New Zealand ones + Add to shopping listHeat oven to 160C fan-bake or 180C regular. Grease and line a baking tray. Cream butter and sugars together until fluffy. Sift flour and cocoa together and add to creamed mixture. Stir in cornflakes.  Place 24 heaped teaspoonfuls of mixture on the tray and bake for 10–12 minutes. Cool on a wire rack. Place chocolate in a medium-sized bowl. Heat sugar, without stirring, in a medium-to-large pot on a medium heat until it becomes a light golden caramel colour. Slowly pour cream in and whisk until smooth — be careful, as the sugar can spit as you pour it in. Pour caramel over chocolate and whisk until smooth, then whisk in salt and milk. Set aside to cool. Once everything is cooled, sandwich biscuits together with milk caramel and roll the sides in chopped walnuts.



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