Saturday, 24 October 2015

Afghans! Yum!

Afghans mmmm..... I don't know many people who don't like these little morsels. Always a good little baking, and eating, project for a long weekend. This recipe is from the little known but very competent Recipes from Edna's Kitchen compiled by the Mid Canterbury Federation of Women's Institutes (for all you old school out there, that's the new name for the Women's division of Federated Farmers.) One of the best things about this recipe is most of the quantities are given in cups and spoons rather than needing to weigh everything: easy to whip up in a hurry before friends come around. Here is the other recipe I make in case you want a comparison. 

Edna Low's Afganettes
makes about 19 medium sized bisuits

125g butter
half a cup of sugar
1 cup of flour
1 dessertspoon cocoa powder
1 tablespoon coconut
1 teaspoon vanilla essence
1 cup cornflakes

Preheat the oven to 175 degrees C.

Cream the butter and sugar until pale and creamy. Fold in the coconut and cornflakes, followed by the shifted flour, cocoa, and vanilla. 

The is the opposite order of mixing to most recipes, but I think it softened the cornflakes in the final biscuit. It does take extra mixing to combine! 

Using wet hands, roll spoonfuls into balls and place onto a lined baking tray. Flatten each one a little using the back of a wet spoon. 

Bake for 12 to 15 minutes, then I left mine on the tray to cool. 

While they cool, mix up a chocolate icing from 1 teaspoon of butter, a generous tablespoon of cocoa powder, a couple of tablespoons of hot water and enough icing sugar to make a spreadable, but not runny icing. If you add too much icing sugar and the mixture is too dry, just add a few drops of water until you get the consistency you want. 
Spread the icing onto each biscuit and top with the traditional walnut half. 

Now put on the jug, switch on the coffee machine - if it's not on already! - and invite your buddies around for a natter. Have a great weekend!  

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