Tuesday, August 9, 2011
The other day Dons requested that I make her some Gluten Free Afghans. For those who live outside of NZ and Australia, Afghans are a popular biscuit made with cornflakes. A must is the chocolate icing and topped with a walnut. The walnut gives them an added and extra flavour dimension which makes them even more delicious and moreish than they already are. These are very easy to make and I ended up making half the recipe using gluten free flour and half using normal flour. The GF ones tasted as good as the normal ones except they spread a little bit more (which was fine as they still weren't pancakes). Dons polished hers off pretty quickly and our ones were quick to follow. She declared them to be the best biscuits I have ever made...I guess you can get pretty desperate for a decent tasting biscuit when you eat GF!
Anyway give these a go because they are easy to make and taste pretty dam good!
1/2c brown sugar
1 tsp vanilla
1/2 tsp baking powder
1 1/2c flour
4 Tbsp cocoa
2c cornflakes (slightly crunched up)
Preheat the oven to 180 C and line 2 baking trays with baking paper.
Cream the butter, vanilla and sugar together. Mix in the sifted flour, cocoa and baking powder then add in the cornflakes. Roll into small balls and flatten slightly. Bake 15-20 mins then cool on a wire rack.
Ice with a nice chocolate buttercream icing then top with a walnut half.