I have always loved afghan biscuits. My mum used to make delicious afghans, but then all of her baking was delicious. Afghans are a traditional New Zealand biscuit made with cornflakes and cocoa. I proudly adapted the Edmonds cookery book recipe to gluten free last weekend and took some to work on Monday. I thought they were good enough to share.
But when I got to work, the new girl (my friend Ti’s replacement) had also baked in the weekend and of course they weren’t gluten free. She had also brought her baking in to share. Luckily I hadn’t got mine out when she proudly announced that she had baked in the weekend and then she took her produce out of her bag. Oh gosh! I am so very pleased that mine were discreetly tucked away where no one could compare hers with mine!
So at lunch time I carefully eased my little afghan out of the container and tried to gobble it up before anyone saw it. But just as I was eating it, along came Mar whose daughter bakes. He loves baked goodies and he is always showing off his daughter’s baking to me, knowing I can’t eat them. He looked at my afghan and said “what’s that?”. I said “an afghan!” He then did a little giggle and said that it looked like the last of the cookie dough that I had bunched up and thrown into the oven! Hmmmpphhh! Well Mar, mine looks exactly like the original afghan as pictured in Wikipedia. You see, you are English and probably don’t know what a traditional New Zealand afghan biscuit should look like.
On that note, here is my gluten free afghan recipe that I adapted from the Edmonds Cookery Book recipe.
Gluten Free Afghan Biscuits
200g butter, softened
1.5c gluten free flour mix (* I used the mix below)
1/2tsp guar gun
2c gluten free cornflakes (I get mine from Binn Inn)
Traditional Chocolate Icing
2c icing sugar
2tbsp gluten free cocoa (I use Equagold)
1/4tsp vanilla essence
2tbsp boiling water
Walnuts (pick the halves if you can find any)
Preheat oven to 180c
1) Cream butter and sugar until light and fluffy
2) Sift flours, cocoa and guar gum and stir into the creamed mixture
3) Fold in the cornflakes. The mixture will be quite dry.
4) Gently squeeze a spoonful of mixture in your hand and place it on baking paper on a baking tray.
5) Gently press down with a fork
6) Bake for 12 to 15 minutes until they are set
7) Let them cool on the baking tray for a while so that they don’t fall apart when you move them
8) Ice when cold with chocolate icing.
1) Sift icing sugar and cocoa into a bowl.
2) Add butter and vanilla essence
3) Add sufficient boiling water to make a fairly thick, spreadable consistency
4) Ice biscuits and decorate with a walnut. (Walnuts are meant to be optional but to me afghans aren’t complete without them.)
* gluten free flour mix used in the afghans
700g white rice flour
200g potato flour
100g tapioca flour