No – I’m not talking about lap blankets. I’m talking about delicious kiwi biscuits (cookies). I made a huge batch on Sunday and we are eating our way through them as the weather closes in. My big Canadian twist? Pecans. In NZ they are normally made with walnuts on the top, but since moving here I have switched to putting pecans on top and honestly it really makes them even better – and they were my favourite cookie before then.
My biggest beef is with the classic NZ Edmond’s cookbook where I get the recipe from. They lie. The recipe says you can get 30 afghans out of a single batch. This is not possible. I have never achieved it. I can get a max of 22 and they are teeny tiny. 18 is the correct number. I am prepared to give someone a free shawl pattern if they can explain to me how they got 30 afghans from the Edmonds cookbook!
Anyway as the world watches the US election I am ensconced on the sofa with sock heels to knit, coffee to drink and delicious afghans to deliver a sugary high as necessary. The recipe reads wrong compared to other cookies, but I promise you, this will make delicious cookies!
Recipe for making lots more than 18 below:
600g butter (21 oz) softened – yes it is alot of butter, yes you will need all of it.
1 and a half cups of sugar – most of the sugar for this cookie is in the icing
3 and 3 quarter cups of plain flour – butter is the main ingredient. There’s just enough flour to bring it together. Trust the butter!
3 quarters of a cup of Dutch press cocoa powder
6 cups of cornflakes (not frosted!) – yes you need lots of cornflakes, no they aren’t going to ruin your cookie. Don’t skimp on the cornflakes!
Preheat oven to 180C (350F) and line a couple of baking sheets with parchment paper.
Cream butter and sugar together until light and fluffy.
Sift together the flour and cocoa powder and fold into mixture, continuing to process until the creamed butter mixture is completely merged.
Remove mixture from the kitchen aid or food processor if using and stir the cornflakes in by hand or stirring spoon until they are thoroughly mixed in. Cornflakes are going to break up and that’s fine!
Take 1-2 teaspoons of mixture and roll into a slightly flattened ball. Put each cookie on the tray about 2cm (3/4″) apart. They aren’t going to spread much so you don’t have to worry about them joining up on the tray.
put into oven and bake for 13 – 15 minutes.
Remove from oven and let cool on tray for at least 5 minutes before transferring to a wire rack. They harden as they cool. If you move them too quickly your afghans will fall apart.
Ice with chocolate icing
3 cups of icing sugar
2 tablespoons of Dutch pressed cocoa powder
2 tablespoons softened butter
1/4 teaspoon of vanilla or rum
Sift Icing sugar and cocoa together and add butter, vanilla or rum. Add hot water as required to achieve a spreadable icing.
Ice cooled afghans and press a pecan nut into the top of each.
Afghan dough can be prepared, rolled in plastic wrap and frozen for later use. Afghans will last in an airtight container for about 1 week.
My family has never achieved the feat of having afghans last this long though. Be warned, they are addictive.