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While my cousins from New Zealand have been staying with us, they have brought some unusual recipes. Baked beans Toastie – yep baked beans in a toasted sandwich. Nice but a little messy to eat with all that sauce oozing out.

With time running out, before they fly back home, Sheetal promised to make Afghans Cookies – a Kiwi favourite. A chocolate and cornflake cookie topped with chocolate icing and a walnut. You’ll only be able to eat one at a time, because they are incredibly rich but absolutely divine.

The best thing was that they were so easy to make. I’ll quote Sheetal on one thing – “You have to use Kellogg’s , they have the perfect crispy-ness”

While the origin of the name is uncertain, there is one thing for sure, the biscuits are delicious and really easy to make. Just remember that it’s important to use unsweetened corn flakes otherwise the biscuits will be too sweet. I use the Kellogg’s brand.

Ingredients:
• 200 grams of butter, at room temperature
• 1/2 cup of castor sugar
• 1 1/2 cups of all-purpose flour
• 3 Tbsp unsweetened cocoa powder
• 1 1/2 cups of unsweetened corn flakes (Kellogg’s)
• ICING
• 1 cup of icing sugar
• 2 Tbsp of unsweetened cocoa powder
• 3 Tbsp water
• Walnut halves

Preparation:
1. Pre-heat the oven to gas mark 4 (180C). Line a baking sheet with baking paper. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes and don’t worry if they crumble.
4. Roll or press 1 1/2 teaspoonfuls of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet.
5. Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack.
6. Prepare the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency.
7. Spoon a little icing on each cookie and then decorate with walnut halves

Enjoy!

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