Tags

, , , , , , ,

These little cornflake and chocolate biscuits are a mainstay of New Zealand baking, most kiwi bakers have turned out numerous batches of these in their time and you can always find one, in varying sizes from button like to tea plate size, in New Zealand cafe’s the country over.

Not entirely sure where the name comes from but the recipe is from way back last century so it wouldn’t surprise me if the name was some insensitive homage to the darker skin of the Afghanistan people, who really aren’t that dark and I doubt sheltered NZ housewives from the 30’s and 40’s had a lot of contact with native afghans anyway.

Maybe the name is more benign and was born of a group of women munching on these while knitting up afghan blankets. Do you knit afghans or crochet them? Am not sure. Either way the name is here to stay and if you mention Afghan to any Kiwi their first though will more likely than not be not of the county nor of the blanket, but of the delightful cornflake encrusted biscuit that is the darling of baking tins everywhere.

This recipe comes from the Edmond’s cook book where Afghans have lead their biscuit section since 1953.

Afghans

  • 200gm soft butter
  • 75gm sugar
  • 25gm cocoa
  • 175gm flour
  • 50gm cornflakes

Preheat oven to 180C.

Soften butter and sugar and beat to a cream. Add flour, sifted cocoa and cornflakes. Mix until combined.

Put spoonfulls on a greased oven tray  or roll into balls if not too wet, flatten with a fork and bake for 10-15 minutes.

These biscuits never look done due to their darkness so make sure not to leave them in too long, 10 minutes will usually do it, they harden on sitting a whileand cooling.

Ice with chocolate icing, traditionally a thick glaze type is used but use whatever is your favourite. Top with half a walnut for added kitsch.