New Zealand baker shares recipe for chocolate afghans

Baker Nicci Peverill recalls making chocolate afgans in her home economics class as a schoolgirl in her native New Zealand and the delicious biscuits never made it home.

Nicci Peverill owns and runs the business Cupcakes in Camden. She has made Afgans, a traditional NZ biscuits with cornflakes. Picture: Robert Pozo

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Baker Nicci Peverill recalls making chocolate afgans in her home economics class as a schoolgirl in her native New Zealand and the delicious biscuits never made it home.

Ms Peverill, 44, who owns and runs Cupcakes in Camden, said the iconic New Zealand biscuits, which are made with cornflakes, are delicious and one is never enough.

“In my grandmother’s kitchen, her biscuit tin was always full and the biscuits went down very quickly with the 13 grandkids,’’ she said.

“Afgans are among a much-loved Kiwi baking repertoire which must be kept alive so our kids can follow on with these traditional recipes.’’

Ms Peverill got the recipe from the Edmonds Sure to Rise Cookery Book which she says everyone has a copy of in her native New Zealand.

Nicci Peverill with her chocolate afghan biscuits. Picture: Robert Pozo

“It has a 90-year history and it’s the best selling book ever in NZ,’’ she said.

“From a very young age, I would bake from this book and make treats for school lunches.’’

She said the biscuits were not difficult to make.

“Like many recipes that have a few ingredients, it’s about the method,’’ she said.

“The recipe calls for 200g of butter which is a lot so I knock that back to 150g.’’

She said the biscuits were popular with everyone who tastes them.

“I got a lot of excitement when people knew I was baking the gluten free version and many Kiwis popped up on social media saying ... oooh can I order some!,’’ she said.

AFGANS - a traditional New Zealand biscuit with cornflakes

Ingredients:

200g butter softened

2 cups cornflakes

1/2 cup caster sugar

1 1/4 cup plain flour

Walnuts

Chocolate butter icing

Method:

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, gently pressing together. Bake at 180 degrees for 15 minutes or until set. When cold ice the biscuits with chocolate icing and a walnut if you wish.

Serve and enjoy.

Biscuits can also be stored in an airtight container until needed.