Determined to be tourists for the weekend we headed into London on Easter Sunday and top of our list of places to visit was Primrose Hill and the famous Primrose Bakery.
We were spoilt for choice with all of the Easter bakes on offer but in the end I went for something I'd never even heard of before, an Afghan biscuit.
It's a delicious cross between a biscuit and a chocolate cornflake cake. It was so delicious that a week later I was still craving more so I had to find a recipe.
Believe it or not I actually found this recipe on Wikipedia.
- 200g margarine
- 75g sugar
- 175g plain flour
- 25g cocoa powder
- 50g cornflakes
- Hazelnuts (traditionally you should use walnuts but I prefer hazelnuts)
- Preheat oven to 180°C (350°F)
- Cream together the margarine and sugar
- Add flour and cocoa
- Add cornflakes last so as not to break them up too much.
- Put spoonfuls on a greased oven tray and bake for about 15 minutes
- Leave them to cool.
- Ice with chocolate icing and top with the nuts.
There wasn't a chocolate icing recipe on Wikipedia so I created one to my taste:
- 60g margarine / butter
- 70g icing sugar
- 45g dark chocolate
- 45g milk chocolate
- 1 tablespoon Monin hazelnut syrup for coffee
These are so quick and easy to make and taste delicious. This recipe makes 12 generously sized biscuits. To stop myself from eating them all I took them into the office at the beginning of the week and they were really popular, the cornflakes give them a really different texture. Everyone was also really intrigued by the name and origin of these biscuits, they are traditional New Zealand biscuits but Wikipedia doesn't even know why they are called Afghan biscuits.