The GOAT biscuit

How good are afghans (minus the dubious name)??! 🤤 Five simple ingredients combine to create an unforgettable biscuit experience - sweet, salty, crunchy, chocolatey, soft, buttery, crumbly… I could go ON and ON! Then improve it, as if it needed improving, by adding thick chocolate icing and walnuts. Absolute genius move 👏🏽

To make them I use a slightly altered Edmonds recipe, and my tried and true biscuit-making method, and swap out the pleb icing for dark chocolate ganache. And one walnut isn’t really enough for me, so I put a small pile on 🤷🏼‍♀️

Try this

Ingredients:

200g butter, softened

½ cup caster sugar

1 and a ¼ cups plain flour

1/3 cup cocoa (decent quality e.g @equagold )

1/2 tsp salt

2 cups cornflakes

Method:

Cream butter and sugar until fluffy and light. Add salt, cocoa and flour, beat until incorporated. Fold through cornflakes. Separate into 2 even amounts and transfer to a piece of baking paper - gently roll up into a log shape about 5cm in thickness. Place in the freezer for an hour or so to firm up.

Heat oven to 170c. Take the logs out of the freezer and slice into 1.5cm thick slices and place onto a baking tray lined with baking paper. Bake for 10-15 mins until set and slightly dry around the edges. Leave to completely cool and set further.

Top with a thick ganache

- 120ml cream brought to the boil, add in 200gm dark chopped chocolate ( I use @whittakersnz 70%), and leave for 5 mins then whisk until smooth. Once your ganache is thick but spreadable, spoon a dollop on each biscuit, and squish in some @freshlifefood walnuts (or one if you’ve got self control).

Makes 10ish 💛💛💛