Tuesday, August 16, 2016
Chocolate Cornflake Biscuits
I usually don't buy cornflakes, but I had them in the house recently because they are considered "white food" for the purposes of a special diet I had to follow for a few days. I didn't want to eat all of the remaining cornflakes for breakfast simply because I don't find cornflakes particularly satisfying. (I do however have a penchant for eating them straight out of the box as a messy snack.) It occurred to me that I could use up some of the cornflakes in baking. Previously, I have used cornflakes in Florentine Slice and Honey Ginger Crunchies.
This time, I remembered that my Kiwi friend, Sandra, loves a chocolatey biscuit made with cornflakes known as an Afghan that is popular in New Zealand. There have been some heated discussions on the Internet about the origins of the name of this biscuit, so I have decided to rename them Chocolate Cornflake Biscuits; granted, a rather descriptive name, but it does the job. Here are my Chocolate Cornflake Biscuits reposing on a kiwi-themed teatowel given to me by Sandra:
I own a delightful baking book from New Zealand called Ladies, A Plate by Alexa Johnston, which fittingly has a recipe for these biscuits. You can also find the recipe online here (as I have noticed that the book is now hard to buy).
These biscuits are utterly delicious - they are rich and chocolatey, and the fudgey icing suggested by the recipe author really elevates them into the devine. My baking buddy at work, Wayne, asked for the . Surprisingly, many people at work had never even heard of these biscuits. They are truly delicious biscuits and deserve to be known and loved by many, so if you like chocolate, give these gorgeous little biscuits a try.