"Thank you so much for your kindness
and patience and clear instruction. You will be thought of often when
culinary obstacles are faced in all corners of the world!"
Ireland Sep 2007
Walnut Grove Recipes
Afghans (Chocolate Cookies)
- 150g butter
- 110g brown sugar
- pinch salt
- 150g flour
- 2 tsp baking powder
- 1 tbsp corn flour (or corn starch)
- 1½ cinnamon
- 1 tsp vanilla essence
- 1½ tbsp cocoa
- ½ cup cornflakes
1. In a large mixing bowl cream the butter, brown sugar and salt
(if your butter is already salted omit the salt). Add the vanilla
essence and mix until incorporated.
2. Sift flour,
corn flour, baking powder cinnamon and cocoa into the creamed
butter and sugar. Mix well.
3. Add the cornflakes, slightly crushing them, and mix until they
are all incorporated and the mixture is firm.
4. Mould dessertspoons full into even balls, and place onto a
greased baking tray. Do not flatten them too much.
5. Bake in a medium oven - 375°F/190°C for around 15 minutes,
or until they are just browning slightly. Remove from oven, leave
on the tray to cool slightly then transfer to a wire rack to cool.
These are lovely if iced with chocolate icing when they are
cold and topped off with a walnut half. Perfect for any time
you fancy cookies!
These cookies will keep for up to 5 days in an
airtight container, but they are always best the day they are
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