baking for beginners

I was inspired the other day to make afghans after reading it on this blog here where the author challenges herself to bake something in her lunch hour once a week. It reminded me how quick and easy a batch of afghans is to whip up. Daisy quite enjoyed sitting on the kitchen bench in her Bumbo and keeping an eye on proceedings. She was particularly interested in the icing, and managed to get her wee mitts on it before it was whisked out of reach.

I use the Edmonds afghan recipe, but always use dutch cocoa, I think this makes a huge difference to the colour and taste of an afghan. I don't use regular cocoa now for anything, it is so pallid and dull compared to the dutched variety. (Which is a bargain to buy in 1kg bags at Moore Wilson!) Kellog's cornflakes are my preference too, other brands don't seem to have quite the same crunch. Libby likes to put Weet-Bix in hers.

The icing recipe I love to make comes from the book Ladies, a Plate, while it has a slightly unusual method I can honestly say it is the best chocolate icing recipe for afghans I have come across. It sets to a perfect fudgy consistency that melts in your mouth. The icing recipe make about twice what you will need for a batch of afghans, but it will keep well in the fridge for next time. While on the topic of Ladies, a Plate, if you visit this link you can sign up to their monthly newsletter with recipes, the May edition features some goodies I am quite keen to try.

Afghans by Edmonds

200g butter, softened
1/2 c sugar
1 1/4 c flour
1/4 c cocoa
2 c cornflakes

Cream butter and sugar until light and fluffy. Add flour and cocoa, finally fold in the cornflakes. Place spoonfuls on a lined tray and bake at 180c for around 15 minutes. Ice when cold, garnishing with a walnut half. (Make sure they are fresh NZ ones that have been toasted no less!)

Icing

3 tbsp water
3 tbsp caster sugar
3 tbsp butter
1 1/2 c icing sugar
3 tbsp cocoa (dutch)

Heat the water, caster sugar and butter until the butter melts and simmer for a minute to form a syrup. Beating all the time, pour about 3/4 of the syrup onto the sifted cocoa and icing sugar, adding extra syrup if needed to make a thick fudgy icing.