It’s another family birthday today and so I have baked some chocolate afghan biscuits to mark the occasion.
I couldn’t help myself but sample the biscuits as I was icing them. And I can say from first hand experience that they taste divine!
For the icing sugar I used melted blocks of dark chocolate and then I topped it with walnut.
The walnut was something special. It was organic and came off the walnut tree just outside the house. How marvellous it is to be so self sufficient!
The recipe I used was adapted from the Edmonds (NZ) Cookery Book. We doubled the recipe but halved the butter and doubled the cornflakes.
250 grams of butter
50 grams of cocoa
150 grams of sugar
200 grams of cornflakes
350 grams of flour
1. Soften butter and place in large mixing bowl.
2. Add sugar and beat until creamy.
3. Add flour and cocoa and beat.
4. Spoon in the cornflakes (do not beat).
5. Grease oven tray and put tea spoonfuls onto tray, patting down with a fork.
6. Pre-heat the oven to 180 degrees celcius (or 350 degrees Fahrenheit) and bake the biscuits for 15 minutes. If your oven is particularly hot check that the biscuits do not burn as they may be need only ten minutes.
7. Take biscuits out of oven and leave to cool for another ten or twenty minutes.
1. Boil some water in a saucepan.
2. Once boiled place a smaller sauce pan into the water so that it’s base is immersed in water.
3. Place large chunks of dark chocolate into the smaller sauce pan and leave to melt.
4. Once melted, use a spoon to stir and then place spoonfuls of the melted over each the centre of each biscuit.