Afghan’s are one of my Dad’s favourite biscuits so it is only fitting that I made these for Fathers Day. Unfortunately Dad is up in the North Island and unable to sample these specific ones but they are going down a treat in my house.
Ingredients
- 200g unsalted butter, at room temperature
- 1/2 cup sugar
- 1 1/4 cups plain flour, sifted
- 1/4 cup cocoa, sifted
- 1 1/2 cups cornflakes
- 1/2 cup coconut thread
To decorate
- 200g Whittakers Dark Chocolate 50%
- 1/2 cup cream
- Walnuts
Method
Preheat oven to 180°C.
Cream butter and sugar until light and fluffy. Add sifted flour and cocoa and mix until well combined. Gently fold in cornflakes and coconut thread. Roll mixture into small balls about a tablespoon big and place on lined baking tray. Gently press down on each ball with a fork. Bake at 180°C for 12 minutes. Completely cool on a wire rack before decorating.
To make ganache simply place chocolate and cream on top of a double boiler and bring to a simmer. Whisk melted chocolate into the warmed cream until smooth. Place ganache in fridge to harden. Once harden pipe ganache onto each afghan and finish with a walnut.
Makes 16-24 depending on size
Greers Road Kitchen 