So my lovely mum went home today after a few days visiting me here in Melbourne. Highlights were the Vienna exhibit and champagne and chocolates in a 5 star hotel, and spending lots of time with her of course.
We had the most amazing meal at Hellenic Republic, which left us both happily clutching our stomachs because we were so full. Mum even tried Lord of the Fries fries, an institution in my opinion, though I keep well away from any of the vegan “meat”. The fries clearly weren’t what mum is used to as I had one accidentally thrown at me in the end! One of several insane and funny moments during her stay.
So this afternoon when she was on her way home it was time for some cheer-me-up baking. My friend and Sez and I made a kiwi classic, afghans. These biscuits are simple and can be made from ingredients you might have in the house (always a bonus) but are also wonderfully crisp and chocolatey with tasty indulgent icing. Also the lack of baking powder or eggs makes this a perfect cookie batter to eat uncooked. What? You have to check that it is going to taste good…
I am planning to take those cookies that survived to make it into the oven into work tomorrow to fundraise a little for the East African famine relief fund with the Red Cross, maybe you feel like donating too?
From The Edmonds Cookbook
Makes 15-30 depending on how giant you like them
200g butter, at room temperature
1/2 cup sugar
1 1/4 cups Edmonds, standard plain flour
1/4 cup cocoa
2 cups cornflakes
1 cup Icing sugar
2 tablespoons Cocoa
Small knob of butter
Cream butter and sugar until light and fluffy. Sift flour and cocoa
Stir into creamed mixture. Fold in cornflakes
Spoon mounds of mixture onto a greased oven tray, flatten with your fingers
Bake at 180C for 15 minutes or until lightly browned and firm
To make the icing, sift icing sugar and cocoa together, add butter and then a little hot water at a time until the mixture is the desired consistency
When cold ice with chocolate icing and decorate with a walnut piece if you like.