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.
Aside from the walnuts on top (which I personally like but know many people who pull it off before eating the biscuit), I think the biggest problem is that afghan biscuits tend to be overcooked, leaving a burnt aftertaste
I am hosting this month and Caroline from Caroline Makes will be hosting next month. An Afghan biscuit is a traditional New Zealand biscuit which contains cornflakes and chocolate, topped with chocolate icing and half a walnut
When you go to a fast-food place, that oil has been sitting there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up
Makes about half a cup. add lemon juice (taste and add more if required), and more salt if you wish. This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things
It makes sense to use bratwurst in this recipe in lieu of ground pork and/or veal. ). This is a perfect dish to make in advance and it makes 2 full loaf pans full. recipe adapted from Cook's Country (Feb/Mar 2011)
I make this recipe all the time for the kids lunch boxes as it makes quite a lot. To Ice (optional). I've been meaning to post up these cute little Chocolate Afghan Cookies I made for my Nanny Family for Christmas but haven't had the time