By Olivia van der Klip
Page views: 24772Yes Dad's bake too! Afghans are always a winner, quick and easy. Thanks to our member for submitting this.
6 reviews
200g butter, softened
¼ Cup Chelsea White Sugar
1½ Cups plain flour
4 Tbsp cocoa powder
1 Cup cornflakes
Chocolate Icing:
½ Cup Chelsea Icing Sugar
1 Tbsp water
1 Tbsp cocoa powder
Preheat oven to 180°C. In a bowl, cream butter and Chelsea White Sugar. Add sifted flour, cocoa and cornflakes. Mix well. Put spoonfuls of mixture on greased trays. Bake in the oven for 15 minutes. When the afghans are cool, ice with chocolate icing.
Chocolate Icing:
Mix all ingredients together until smooth.
Tried the icing part... horrible! Turned into hard small ball of icing and I had to use quite a lot of ingredients. Not worth it!
Amazing! I loved the biscuits the were so good. The icing was perfect but the biscuits had a little bit too much cornflakes in them (In my opinion). Overall the biscuits were good and I'd make them again.
4 Tablespoons of cocoa in biscuit recipe is too bitter - Next time I'll try just 3 Tablespoons. Mixture was a little crumbly, perhaps increase butter to 220g. They ended up a bit soft - but putting them back in the oven for for 5 mins can make them a bit crunchier. I stuck a piece of walnut atop the icing.
far to dry needed to add at least a tablespoon of water to the mixture. But the outcome was good.
What temp do you bake at, 180?
CHELSEA: Hi there, sorry for the confusion! Yes, 180. We have updated the recipe.
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating