The title of this post could mean a number of things… it could mean I am about to go off on another political rant (I’ll spare you). Or perhaps I’m knitting for charity? Or maybe a breed of dog? However, today I am not talking about any of those things – my Kiwi readers have probably already guessed I am talking about CHOCOLATE.
Afghan biscuits are a New Zealand delicacy. No one knows why they are called Afghans, they just are. The important part is they taste excellent!
Here is a wee pictorial recipe for you.
You will need:
1/2 cup fair trade sugar (fair trade because I say so! you don’t want your biscuits to have bad karma!)
1/4 cup cocoa (fair trade if at all possible)
1 1/4 cups plain flour
2 cups cornflakes
150 gram block of chocolate (I use Green & Blacks organic cooking chocolate but Kiwis get let off this one – it’s available at South City New World but it’s crazy expensive)
150 ml single cream
Preheat your oven to 180 degrees centigrade.
Nuke the butter for a few seconds to soften it – take it out of the microwave when it has just started melting. Put it in a nice big mixing bowl with the sugar and beat until thoroughly mixed (and “fluffy”). Add the cocoa and flour (sift if you must) and mix it all up. Finally fold in the cornflakes gently so that a) they don’t fly all over your kitchen and b) they don’t break too much as you’re stirring them in.
Put spoonfuls of the mixture on a baking sheet and flatten slightly – I tend to shape them with my hands. Bake for about 25 minutes on the middle tray of the oven, they should feel set when you press the tops.
While the biscuits are baking, make the icing, which will be a simple ganache. Boil some water up and pour into a saucepan. Set a glass or metal bowl over the saucepan and break the chocolate into it. Stir until melted. Add the cream and stir until mixed. Put the ganache in the fridge to thicken up.
When the biscuits have cooled down a bit, ice them with a thick dollop of ganache. Top each dollop with a walnut half. Voila!