Afghans

Life has been hectic but it has slowed down recently! For those who are wondering, I (after 15 months, on and off) have finally moved on from my job in the city. No, I am not quitting to be a full time baker just yet! However, it has been a very long time coming...

So I am fortunate enough to have a couple of weeks off before starting my new job in Nth Sydney.   And even more fortunate to be jet-setting domestically with my first stop in Far North Tropical Queensland... Cairns!

It was more RnR for me - literally slept my days away, ate fresh seafood and walked on the beach, sampled their local produce and explored their markets. However, I did also spend some time with some pretty special family friends. And learnt how to make these little gems!

We joked about the name of these biscuits but I suppose it is along the lines of a brownie or a blondie. These are called Afghans! And they're pretty addictive. They're a cross between an adult version of "chocolate crackles" and an afternoon pick-me-up. YUM.

Afghans

Makes 30

Ingredients:

Biscuits

250 g butter, softened

½ C brown sugar

2 ¼ C plain flour

4 T cocoa

1 t baking powder

3 C cornflakes

Icing

3 T water

3 T sugar

50 g butter

1 ½ C icing sugar

30 walnut halves

Method

1.      Preheat oven to 150 degrees and line 2 baking trays with baking paper.

2.      Cream the brown sugar and butter until fluffy.

3.      Sift in flour, cocoa and baking powder and mix until combined.

4.      Add in cornflakes and gently combine until a dough forms. Be careful not to crush all the cornflakes.

5.      Form heaped teaspoons of mixture into balls and flatten gently with your palm to look like a thick disc.

6.      Bake in preheated oven for 15 minutes or until lightly golden brown on the edges.

7.      To make the icing, melt the water, sugar and butter in a small saucepan until it thickens slightly.

8.      Sift icing sugar and cocoa into a clean bowl and add syrup whilst continually stirring. You should get a glossy icing mixture.

9.      Remove cookies from oven and dollop a teaspoon of icing on top of each whilst still warm. Finish with a walnut half on the top. Cool and serve.