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?
I originally wanted to bake cinnamon rolls yesterday but unfortunately I had only one tbsp of cinnamon left in the cupboard and it was a pajamas and gross hair kind of day. I wasn’t leaving the house so I had a rummage around in the cupboard and managed to find some sultanas, mixed peel (leftover from my Lemon Fudge Slice) and a bit of powdered ginger. I haven’t baked chelsea buns since my culinary arts course (we had a test on them)! And I remember absolutely loving them when I baked them – they’re just as good as the bakery, maybe even better. I omitted the sugar syrup glaze which creates a shine and a sticky texture because I felt it didn’t need it – if you want to here is a simple recipe that you just pour over the buns when they’re fresh out of the oven.
Continue reading “Miss Flossypots’ Bakes: Chelsea Buns”
If a slice recipe contains sweetened condensed milk in the ingredient list then I’m 100% interested in baking it. Recently my boyfriend bought me The Great New Zealand Baking Book filled with tons of Kiwi classics from complete and utter indulgence to healthy twists to usually quite rich recipes all from Kiwi chefs such as Nadia Lim, Niki Bezzant, Dame Alison Holst, Jo Seagar, Julie Le Clerc, Ruth Pretty and Simon Holst just to name a few! I came across the lemon fudge slice within minutes looking through the book and just had to bake it! Lemon fudge has a nostalgic feel to it, something I had a lot growing up and there’s something about two packs of digestive biscuits mixed with condensed milk and lemon that’s incredibly enticing for me (& hopefully you too)! This recipe is super easy, requires no oven time and tastes amazing! Continue reading “Lemon Fudge Slice”
This slice is my ALL time favourite; it’s rich, chocolate-y, super luxurious and it’s the reason why I love caramel. I came across this recipe years ago and have tweaked it slightly to make me feel less bad about the calories being consumed. I usually use coconut as said in the recipe but I COMPLETELY forgot about it at the supermarket so I just added more flour, I also halved the amount of caramel filling as it’s just too rich. I make this recipe once a year and only once as I get obsessed and want to eat all of it – treat yourself but in moderation (#hard).
Continue reading “Miss Flossypots’ Luxurious Caramel Slice”
I have been so weary of lemon curd for such a long time, maybe it’s because of the time where I completely split the curd to the point where it resembled lumpy orange porridge. Or could it be the time when I took it off the heat at least five minutes early resulting in a soup like texture; who knows? It could be either one of them. Well I have now seen the light after finding the perfect recipe; it’s simple, no thermometer necessary nor will you need any muslin. Four ingredients, ten minutes tops and foolproof (if you listen to me that is)!
Continue reading “Lemon Curd”
“The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie‘s Receipts cookbook.” –Wikipedia
Here is my ultimate vanilla cupcake recipe and I’ll tell you why; it’s light with a delicate vanilla flavour, colours evenly, foolproof, pulls away from cases easily making it my go to. Vanilla cupcakes were my first cupcake bake when I was sixteen years old which began my obsession with baking leading me to gain certificates in culinary arts and patisserie (the cupcakes had a cookie monster decoration and looking back they were heinous!!) Vanilla cupcakes are an understated / versatile flavour; you can dress them up with different flavours without making them super rich and heavy like red velvet or chocolate – so pretty perfect for a first time baker to experiment with. Continue reading “THE ULTIMATE VANILLA CUPCAKE RECIPE”
I have always been a fussy eater and whenever I would say “I don’t like pizza” to my fellow peers I would find them in utter shock/dismay. For a long time I didn’t like pizza after tasting the likes of Pizza Hut, Domino’s or Pizza Haven (R.I.P) and the stale base and almost pure sugar tomato sauce of the generic supermarket branded pizza didn’t suffice either. My Mum first introduced me to homemade pizza when I was around fifteen and I haven’t looked back since (probably only having takeaway pizza once or twice in six years)! The opportunities are endless when creating your own base; you can add an array of spices, herbs – or even caramelized onion into the actual base of the pizza. That’s right; a caramelized onion pizza base… Let that sink in. If that hasn’t convinced you then I don’t know what will.
Continue reading “How to: Pizza dough”