Afghans and New Zealand Christmas

My lack of posts may be acceptable if nothing had been going on in my life.

However, in the past two weeks, I have done 5 days of tramping (NZ terminology), or hiking for all those Canadian folk, cycled 75 kilometres to a seaside town, swam in the ocean, visited with family, eaten too much, baked and read (almost done my second novel). I know I am on holiday when I have time to finish a novel in less than one week. It is marvellous.

I have been meaning to post the recipe for Afghans. Not because I created this wonderful biscuit, but because it is a NZ favourite and a personal must-have at Christmas time. The best way to describe it? A chocolate shortbread with cornflakes dedans (that’s French for within)

This recipe is brought to you from the Edmonds Cookbook – a staple in most NZ kitchens.

Afghan Biscuits

  • 200g butter, at room temperature
  • 1/2 cup sugar
  • 1/4 cups Edmonds, standard plain flour
  • 1/4 cup cocoa
  • 2 cups cornflakes
  • walnuts (optional)
  • chocolate icing (I made up the recipe below as the written recipe calls for actual chocolate which I didn’t have. This is just as good I think.)

1. Cream butter and sugar until light and fluffy.  Sift flour and cocoa.

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2. Stir into creamed mixture. Fold in cornflakes. 

3. Spoon mounds of mixture onto a greased oven tray gently pressing together.

4. Bake at 180 C (355 F) for 15 minutes or until lightly browned and firm.

5. When cold, ice with chocolate icing and a walnut piece.

Chocolate Icing: 

  • 1 tbsp butter, or alternative
  • 1/3 C cocoa
  • 2 C icing sugar
  • 3-4 tbsp milk, or alternative until icing consistency is reached

Beat all together until smooth.

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On Christmas day, we went to three different meals. Breakfast at my aunt’s brother’s house, lunch at my uncle’s home and dinner out at another family member’s farm! My uncle resides in England much of the time with his lovely opera singer wife who hails from Germany. They put on an absolutely amazing meal! The most delicious salad was served to start – fresh lightly cooked artichokes from Dorothee’s garden with capers, hard boiled egg, fresh dill covered in a lemon mayonaise dressing. I would like to try to create a vegan version in the future.

In case you are interested in opera singing, here is my aunt’s website.  I hope I can see her perform one day, as this past week was the first time we have met!

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