This recipe is by Shaun Clouston, Logan Brown (Wellington), from The Great New Zealand Baking Book (published by Thom Productions and PQ Blackwell, $49.95).
Afghans
| 170 g | Butter |
| ¼ cup | Coconut sugar |
| ¼ cup | Sugar |
| 1 cup | Plain flour |
| 1 Tbsp | Dutch cocoa powder (Main) |
| 1 cup | Cornflakes (Main) |
Milk chocolate caramel
| 240 g | Milk chocolate |
| 240 g | Sugar |
| 240 ml | Cream |
| 1 tsp | Salt |
| 100 ml | Milk |
To finish
| ¼ cup | Chopped walnuts, preferably New Zealand ones |
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Directions
- Heat oven to 160C fan-bake or 180C regular. Grease and line a baking tray.
- Cream butter and sugars together until fluffy. Sift flour and cocoa together and add to creamed mixture. Stir in cornflakes.
- Place 24 heaped teaspoonfuls of mixture on the tray and bake for 10–12 minutes. Cool on a wire rack.
- Place chocolate in a medium-sized bowl. Heat sugar, without stirring, in a medium-to-large pot on a medium heat until it becomes a light golden caramel colour. Slowly pour cream in and whisk until smooth — be careful, as the sugar can spit as you pour it in. Pour caramel over chocolate and whisk until smooth, then whisk in salt and milk. Set aside to cool.
- Once everything is cooled, sandwich biscuits together with milk caramel and roll the sides in chopped walnuts.
