I have a thing for Afghans. My flatmate used to complain because that was the thing I baked most often… though I still don’t know what she was complaining about!!!
What you need:
1/2 cup sugar
1 1/4 cups flour
1/4 cup cocoa powder (heaped!)
1 1/2 cups cornflakes
1/2 cup dark chocolate
As with most other biscuit mixtures, it’s hard to go wrong. Cream butter and sugar, mix in flour and cocoa. Then gently mix in the cornflakes and chocolate
Bake at 180C for 15mins.
Afghans are hard to mess up. Even over cooked they taste great… under cooked are fine too, though the cornflakes aren’t as crunchy. As with Melting Moments (and many other baking products), I have made thousands of these while working in a bakery.. however, unlike Melting Moments, I can still stand to eat Afghans! There is a significant difference in that the bakery ones were over mixed which crushed the cornflakes into nothing, taking away their crunch. They were also coated in fake chocolate, which coated them nicely, but didn’t taste so good. The name of it escapes me, but I’m fairly certain it wasn’t compound.
My recipe is loosely the same as from the Edmonds Cookbook, however I add more cocoa (until the batter tastes bitter, but isn’t when cooked), and also add chocolate. Good dark chocolate you enjoy eating is best, but chocolate chips are fine too. The chocolate makes them extra special to eat, and means I don’t bother icing them. They are perfect just as they are!
One last thing… don’t be afraid to get your hands in there! It really is the only way to mix in the cornflakes properly. And if that bothers you, let me tell you a little secret: If you’ve ever bought anything from a bakery, it was made with someones hands. Muffin flavourings, muffins and cupcakes put (dropped) into cases, cake mixtures into tins, icings put on cakes/slices/biscuits… chances are, all done using bare hands. Makes the job so much easier, and quicker!
Seriously, try it next time you make muffins or cupcakes… You will never use spoons again!