The Afghan biscuit is a traditional New Zealand bake and has been around for yonks! I remember my Mum baking these throughout my childhood and I still adore them to this day, you can’t beat a homemade Afghan bikkie! This week there was a bake-a-long event in the group Miss Charlotte’s Caker’s created by NZ Pinup Miss Charlotte Cake and the bake was Afghan biscuits; you could go the traditional root or mix it up and I decided to do something a little different as did others. Bare in mind I made this recipe up – I used the Edmond’s Cookbook recipe as my guide but added a few different ingredients so it would hold up – it’s very light and buttery but it’s more cake-y than slice-y. I think you could use my brownie recipe for a firmer bake – just add cornflakes and it should be fine!
Afghan Tray Bake
1/2 cup sugar
1 1/4 cup flour
1/4 + 2 tsp cocoa
Pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups cornflakes
1 1/2 cup icing sugar
2 tbsp cocoa
1 1/2 tsp milk
60g softened marg
70g Whittaker’s dark chocolate – chopped
3/4 cup toasted walnuts – chopped
Begin by preheating your oven to 180 degrees Celsius and line a baking tray with baking paper – set aside.
In a medium/large bowl cream together the margarine and sugar until light and fluffy – next add the egg and mix until combined.
Sift the cocoa, flour, baking powder, baking soda and salt into the bowl and fold into the mixture.
Once the dry ingredients are thoroughly incorporated fold in the cornflakes.
Spoon into the baking tray; be sure to spread the mixture evenly that will improve your bake.
Bake for 20 minutes and allow to cool before icing.
Sift together the dry ingredients and then add butter and milk – stir until smooth.
Spread the icing over the tray bake and sprinkle the dark chocolate and walnuts.
Cut into twelve slices.
What is one of your favourite bakes from your childhood?